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Broiled Zucchini or Eggplant

Category: Vegetables

 Ingredients List

  • 4 medium zucchini (or a medium globe eggplant)
  • Avocado oil, palm oil, coconut oil, or your favorite fat
  • Kosher salt
  • Pepper
  • Balsamic vinegar or lemon juice
  • Your favorite herbs, chopped (basil, Italian parsley, etc.)


I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.
No mandoline? Benriner makes a cheap one that my chef sister swears by. It”™s important to have uniformly thick slices because otherwise it won”™t brown evenly.

I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.
I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned. (Or, if you prefer, just use a silicone brush to apply the oil.)
I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.
Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.

Depending on how I”™m serving the zucchini, I”™ll either just drizzle the finished slices with my favorite vinegar or lemon juice”¦
or top with chopped herbs”¦
Fast, tasty, and easy clean-up. I”™m all over that!

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