Roasted Zucchini

Ingrédients

• 2 large Zucchini (skin on, trimmed, cut into 1" (2.5 cm) slices) equivalent 700g)
• 2 tablespoons Avocado Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Marjoram
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 2 tablespoons Nutritional Yeast (or freshly Grated Parmesan)
• 1/2 teaspoon Chili Flakes
• 1 tablespoon Fresh Parsley (chopped)

Préparation

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set aside.

2. 2

   Trim the zucchini ends and discard them. Don't peel the zucchini, and use a sharp knife to slice them into about 0.8-inch to 1-inch (2 cm to 2.5 cm) thick slices.

3. 3

   Place the slices in a large mixing bowl and season them with oil, salt, pepper, paprika, garlic powder, and oregano, marjoram, and nutritional yeast (or parmesan if used).

4. 4

   Toss the slices until they are all covered with the oil mixture.

5. 5

   Spread the slices in a single layer onto the baking sheet - make sure they don't touch each other or overlap.

6. 6

   Bake in the center rack of the oven for 15-18 minutes, or until slightly soft in the center but still firm - insert a toothpick to check, and golden brown on top. Don't overbake, or they get very soft and mushy.

7. 7

   Serve immediately with any of the optional serving ingredients if desired.

8. 8

   --- Storage ---

9. 9

   Store in a sealed container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator the day before.