If you haven’t noticed, the end of summer often means a plethora of leftover zucchinis. Whether you have a home garden or make weekly visits to the farmers’ market- this is a great time to pick some up. If you can’t imagine making yet another loaf of zucchini bread, we have a snack that might be a game changer. Whipped up by the talented Elysa Weitala, these have an amazing flavor and are a great side dish or a midday snack. However, speaking purely from experience… if you plan on sharing, you may want to double the batch. Yep, they’re just that good! We’re forever indebted to Elysa for introducing us to our new favorite treat:

INGREDIENTS:
5 Medium Zucchini
3 tbsp Olive Oil
2 1/2 tbsp Basil
3 tbsp Rosemary
1 1/2 tbsp Pepper
2 tbsp Sea Salt

DIRECTIONS:
Preheat oven to 325*
Rinse five medium zucchini and cut into 1/8″ slices.
In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices.
On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt, and pepper.
Bake slices for 45 minutes one side, remove from oven and flip. Season opposite with rosemary, basil, salt, and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness.
Finished zucchini slices will be crisp and golden brown. Serve immediately and enjoy!