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Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper, or a silicone mat. Carefully slice zucchini into 1/2 inch thick rounds.
❤Rachel
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Oven Curried Zucchini Rounds
One of my goals this New Year is to eat even MORE Vegetables, and to get the family to eat lots more veggies too!
In order to accomplish this goal, we’re going to experiment with many different flavor combinations and seasonings, to KEEP THINGS INTERESTING!
The great part about sharing recipes online is that my family gets to “taste test” A LOT of these recipes.
I plan to share all the “winning recipes” from our CFC HQ, taste-tested by the kids, and adults, and sometimes even our puppies.
So Bring on the VEGETABLES in 2020 and beyond!
If you have not made any goals for the New Year…let me suggest just ONE:
EAT MORE VEGETABLES.
(And watch CFC for lots of awesome NEW recipes! Okay, that’s 2 goals)
Starting NOW with THESE tasty, savory zucchini rounds!
Makes about 4 servings
Ingredients:
- 2 medium zucchini
- 2 Tbsps coconut oil, melted or avocado oil
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger powder
- sea salt and pepper, to taste, about 1/4 teaspoon each
To serve:
- fresh lime wedges and freshly chopped cilantro leaves
Instructions:
Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper, or a silicone mat. Carefully slice zucchini into 1/2 inch thick rounds.
Place zucchini rounds in a big bowl, and sprinkle with spices. Drizzle everything with oil, then using your hands toss really well to get all slices evenly coated.
Arrange your zucchini rounds in a single layer on your prepared sheet pan. Leave space between each so that they can crisp up a bit.
Transfer to your oven and roast for 20 minutes, flipping them once halfway through roasting time.
Garnish with freshly chopped cilantro, squeeze with fresh lime, and season with sea salt and pepper to taste.
Enjoy!
❤Rachel
Ingredients
- 2 medium zucchini
- 2 Tbsps coconut oil, melted or avocado oil
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger powder
- sea salt and pepper, to taste, about 1/4 teaspoon each
To serve:
- fresh lime wedges and freshly chopped cilantro leaves
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper, or a silicone mat.
- Carefully slice zucchini into 1/2 inch thick rounds.
- Place zucchini rounds in a big bowl, and sprinkle with spices.
- Drizzle everything with oil, then using your hands toss really well to get all slices evenly coated.
- Arrange your zucchini rounds in a single layer on your prepared sheet pan. Leave space between each so that they can crisp up a bit.
- Transfer to your oven and roast for 20 minutes, flipping them once halfway through roasting time.
- Garnish with freshly chopped cilantro, squeeze with fresh lime, and season with sea salt and pepper to taste.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 medium zucchini
- 2 Tbsps coconut oil, melted or avocado oil
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger powder
- sea salt and pepper, to taste, about 1/4 teaspoon each
To serve:
- fresh lime wedges and freshly chopped cilantro leaves
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper, or a silicone mat.
- Carefully slice zucchini into 1/2 inch thick rounds.
- Place zucchini rounds in a big bowl, and sprinkle with spices.
- Drizzle everything with oil, then using your hands toss really well to get all slices evenly coated.
- Arrange your zucchini rounds in a single layer on your prepared sheet pan. Leave space between each so that they can crisp up a bit.
- Transfer to your oven and roast for 20 minutes, flipping them once halfway through roasting time.
- Garnish with freshly chopped cilantro, squeeze with fresh lime, and season with sea salt and pepper to taste.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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