- 4 medium zucchini (or a medium globe eggplant)
- Avocado oil, palm oil, coconut oil, or your favorite fat
- Kosher salt
- Balsamic vinegar or lemon juice
- Your favorite herbs, chopped (basil, Italian parsley, etc.)
Preheat the oven to broil and make sure the top rack is about 6 inches from the heating element. Thinly slice the zucchini (1/4 “ thick) use a mandolin slicer if you have one.
Line a baking sheet with aluminum foil. Then, drizzle a generous amount of oil, salt, and pepper on the foil.
Spread the zucchini slices in a single layer on the baking sheet and flip them over to make sure both sides are greased and seasoned.
(Or, if you prefer, just use a silicone brush to apply the oil.)
Season the zucchini with some more salt and pepper, and placed the tray in the oven and broil for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Top with tomatoes,and whatever herbs you like.