Zucchini rings universal

[Zucchini rings universal]

I continue to translate into the language of the oven what we used to fry.

Zucchini rings universal

Place 2 medium zucchini on a baking sheet.
We cut the zucchini into rings 4-5 mm thick, put on a baking sheet, grease with vegetable oil and bake until tender at T 200 ° (convection 180 °).
You can make spicy gruel for lubricating zucchini. Add dry herbs - seasonings to vegetable oil. I did so.
Zucchini itself is delicious. But they can still be added to salads, smeared with cottage cheese with garlic and herbs or mayonnaise and folded in columns, seasoned with marinade ...

Here is a salad of these rings, green onions, sweet peppers, tomatoes and feta cheese, seasoned with cottage cheese with garlic and herbs and vegetable oil.

I continue to translate into the language of the oven what we used to fry.

Stelochka, well, that's our way, otherwise it's all a frying pan and a frying pan
I do the same. And I also like to put young potatoes next to it. If you need a little and lazy stoke oven for this, I use the same method to make zucchini in a micro (micro + grill). I'm waiting, they are already appearing and starting to fall in price of zucchini - soon I will suffer the fate of the zucchini diet

I also forgot to say, another one, thanks for the "Winter Cherry" chocolate cake, the child loves it and so that more cherries are the only thing that can be put into it in the morning, so I cook it often.

Sеrn, wanted to clarify Zucchini rings are universal, the baking sheet is not greased, only zucchini?

[Linochka]

otherwise it's all a frying pan and a frying pan

Linochka, the stone is not in my garden! I hate frying and I rarely do it. I bake everything I can and cannot.
skate , for health!

Thank you for your rating!

I always line the baking sheet with baking paper, so I don't grease the zucchini from below, the rings are thin, there is enough grease on top.

[!]

I disposed of 3 baking sheets of zucchini (6 pieces) of such hogs, something went into the salad, as you taught, I smeared the rest with mayonnaise and sprinkled with parsley. Pretty woman! !, Stella! - you, besides the fact that you cook top-class, ischo and fotat can talented. You have such "tasty" photos that you want to leave everything and run to the kitchen, regardless of the weather. Well, take this pepper - the last photo - it's just a masterpiece, not a pepper! In short, he was lucky ... that pepper of yours. So pass it on!

And I, and I baked rings
Salad of them is good in the heat, the most THAT is not greasy, easy and tasty
Thank you