Crunchy zucchini 

Crisp, tender zucchini oven-roasted to perfection.


  • 4 medium zucchini
  • Salt
  • Flour 1 cup
  • Olive oil


  1. Cut zucchini into very thin slices using a mandolin.
  2. Salt generously and set aside for 15 minutes.
  3. After 15 minutes squeeze the zucchini with your hands to remove the excess liquid.
  4. Put squeezed zucchini into a bowl and add the flour. Mix until all the zucchini are covered with the flour.
  5. Lay the zucchini slices on the parchment paper. Then lightly brush the top of the zucchini with olive oil.
  6. Bake at 180°C for 35 minutes or until crisp and golden.