A quick and easy recipe that can be used as an appetizer, a side dish, or even an entree!
2 Medium sized Zucchini’s, sliced into 1/2″ rounds
2 TBS of *Garlic Oil
Mix together 1/4 teaspoon each of dried Basil, Oregano, Thyme, Crushed Red Pepper Flakes, and Sea Salt
1 Cup (more or less, depending on the size and number of your Zucchini slices) Low-moisture Part Skim Milk Shredded Mozzarella Cheese
Garlic Oil
Smash and peel the cloves of one head of garlic. Place them in a small high-sided heavy pot with 1 Cup of Olive Oil (I prefer Extra Light Tasting Oil).
Cook over medium to medium high heat until the garlic begins to “bubble.” – about 3 minutes; but don’t let it brown.
As soon as the garlic looks like it might be beginning to brown, turn down the heat to low and continue to cook for about 10 minutes.
Let the oil cool to room temperature then store in a glass jar. It can be stored in the refrigerator in an airtight glass container for at least a week
Preheat oven to 350 degrees F
Slice the Zucchini into 1/2″ rounds and toss with the 2 TBS of Garlic Oil
Line a suitably sized rimmed baking sheet with aluminum foil
Distribute the Zucchini slices evenly over the baking sheet
Sprinkle them with the mixture of herbs and spices,
Bake in the preheated oven for about 15 minutes for a* crunchy Zucchini treat
Remove pan from oven and sprinkle the Mozzarella cheese over the slice of Zucchini
Turn the oven to Broil
Place the pan back into the oven and broil until the cheese gets bubbly and starts to brown