Baked Summer Zucchini

Zucchini is a veggie that I always forget about until it's too late. Like November late. Do not repeat my mistakes, people. It's in season now until Septemberish, and you are basically a fool if you don't take advantage. Simple and ready in fifteen.

I'm sure more complicated or fancier recipes exist, but this is how my mom always made it. It tastes great, so why mess with that?

But you should try this zucchini pancakes recipe from Food52 that I made a while back if you have more time or want to try something different. Perfection.

Baked Summer Zucchini (Serves 2)

-1 zucchini, sliced
-Extra virgin olive oil
-Sea salt
-Pepper

Cut zucchini into 1/4-inch slices. Spray or brush baking sheet with olive oil. Place zucchini slices in a single layer on the sheet. Coat the slices with olive oil. Sprinkle with sea salt and a little pepper. Bake at 375 degrees for 15 minutes, flipping once halfway through.