INGREDIENTS2 green zucchini sliced into paper thin rounds using a sharp knife or mandoline
1 yellow summer squash sliced into paper thin rounds using a sharp knife or mandolin
3/4 cup of grated parmesan cheese
1 small shallot chopped very fine
Olive oil to drizzle
JF Spicy Salt
PROCESSPreheat oven to 350
Line a baking sheet with parchment paper and set aside.
In a large bowl combine zucchini and squash rounds with chopped shallot, drizzle lightly with olive oil and toss with hands to coat evenly.
Spread rounds on to parchment lined baking sheet and even out to a thin layer trying to expose as much of the squash and zucchini as you can.
Sprinkle the parmesan cheese over the top of the vegetables. Sprinkle generously with JF spicy salt and fresh cracked black pepper.
Bake until golden brown and forms a nice crust on top.
Serve as a side with protein of your choice or save to add as a great salad topper for lunch the next day.