As a child growing up I really disliked zucchini. My mother used to grow it in the garden and we had it with every meal! I think it was the only vegetable that she was good at growing. As an adult I love it! But winning my daughters over is a battle worth winning! I have succeeded in making it two ways. The first is grilled. The second is baked. I take zucchini and cut into large wedges. The larger wedges seem to hold up better in the oven. They get a chance to crisp without turning to mush. I season mine with Italian seasoning that I buy in the bulk section at Whole Foods Market. You may use whatever you like. Preheat oven to 350. Place zucchini wedges on a baking sheet, lightly tossed with olive oil and arrange in a single layer. Lightly dust with coconut flour and your seasonings. Bake for 20 to 25 mins.
Our family always wants a salty crunchy snack. Kale chips are an easy and inexpensive way to snack healthy. Pre-heat oven to 350 degrees. I start with washed and very dry kale. The kale needs to be dry or it will not crisp properly instead it will burn. I wash my kale in the morning and let it air dry on a towel for a few hours. I add it to a large bowl and drizzle with olive oil. I toss it thoroughly, rubbing all the leaves together with your hands. Place kale on a cookie sheet. You can sprinkle anything you like on your kale, it is a blank canvas! I use curry, salt, pepper, cumin or Greek seasoning to name a few. Bake at 350 for 15 to 20 minutes. Keep an eye on it, kale will go from crispy to burned real quick! Watch for the kale to brown. I leave some of the stems on mine but you don't have to. Enjoy!