1. Roast in a 350° oven about a 1/2 cup sliced almonds until lightly brown. Set them aside.
  2. Wash the zucchini, cut off the ends and use a mandolin to make long thin slices of zucchini.
  3. Lay them out on a baking sheet (spray the baking sheet first with non-stick spray) add salt, pepper and a bit of garlic salt, and extra virgin olive oil and roast them in a 350° oven. No need to turn them over. Watch them, they should be soft and ready to come out after 15 minutes.
  4. Put them in a bowl and finish the rest. When you are all done cooking the zucchini and you have them in the bowl, sprinkle them with more extra virgin olive oil and place them long ways on a round dish. Drizzle with aged balsamic vinegar and a bit more salt and they are ready to serve. I used a rose from the garden for decoration.


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