Layered Zucchini Bake

Layered Zucchini Bake

Zucchini
Dill weed
Garlic Salt
Onion Salt (or a finely diced onion)
Grated cheese

1.  Slice zucchini into thin (no more than 1/4 inch thick) slices.
2.  Spray the bottom of a pan (the size will depend on how many zucchini slices you have).   Make a layer of them in a bottom of the pan.
3. Sprinkle with a little dill weed, garlic salt and onion salt (if you want to use real onions instead of the onion salt, that works too.)
4.  Then sprinkle with a thin layer of grated cheese (you choose the kind you like).  Then make another layer of zucchini and do the same seasonings and cheese.  Do at least 3 layers, but more works too.

5.  Bake in a 350 degree oven for about 20 minutes.

Baked Zucchini Strips

Baked Zucchini Strips

This recipe was an experiment the other day and I think it turned our well enough to put on the blog.

Cut the zucchini in strips either round or elongated.  Depending on the size of the zucchini, I will cut it into sections that are about 2 1/2 to 3 inches long.

In a plastic closure bag (Ziplock), put it
      1/4 cup olive oil
      1 Tbsp red wine vinegar
      1/2 tsp salt
      dash of pepper
      1 Tbsp Salad Supreme Seasoning (McCormick)

Add the sliced zucchini and close the bag tightly.  Thoroughly mix the oil mixture and the zucchini.  Let it sit for 5 minutes.

Place the seasoned zucchini on a baking pan, close but not overlapping each other.

Heat the oven to 350 degrees F and bake for 7 minutes, turn the zucchini over and back for 5 more minutes.