How many times do we buy vegetables with the best of intentions…but they go bad in the crisper before we get around to using them? Guilty!
I so often buy zucchini with plans to make things like zucchini bread, soup, and fries etc. Then I get distracted and busy and miss my window of opportunity.
To solve this problem I have come up with some quick and easy ways to use those veggies sitting in the fridge, even on a late weeknight.
To make these super simple healthy zucchini strips you will need:
- 1 medium zucchini (or as many batches as you would like to make)
- 2 tsp. extra virgin olive oil
- 1 1/2 tsp. garlic salt mix
- 1/2 tsp. black pepper
Begin by slicing your unpeeled zucchini into thin strips. Preheat your oven to 425˚F.
Spread your strips out on parchment covered baking sheet and sprinkle your seasonings evenly.
Drizzle the olive oil over the top. Toss and spread the strips back out on the baking sheet.
Pop the pan in your pre-heated oven and bake until the ends of your strips turn brown and crisp. About 20 minutes depending on how thick or thin you cut your pieces.
For recipes that are usuals in my weekly rotation or for simple recipes, I prefer to use a loose recipe card to have my ingredients and instructions easily accessible. This keeps my favorited recipes quick at hand for making shopping lists, menus, and quick dinners. For recipes that are more sentimental, special, or have stood the test of time, I love using the Keepsake Kitchen Diary.
Because there are so many recipe cards to choose from, I like to match them to recipes I use mostly in a particular season. I keep my brother’s famous Nutella ice cream recipe on a Lemon recipe card for summer and will be adding some new pumpkin recipes I’m testing out to one of these beautiful new fall release recipe cards.
I hope you enjoy this simple recipe and add it to your healthy weeknight rotation.