Roasted Zucchini (low sodium version)
I ate some sad roasted zucchini yesterday
I actually used to really enjoy this dish back in the days when I salted my food, but I'm cutting down on my own sodium intake to help my father-in-law stick to his post-CHF heart healthy diet.
The original "recipe" is very simple. Thinly slice zucchini and place in a bowl. Add some olive oil, and salt & pepper and stir to combine everything. Bake at 425° F for 15 to 20 minutes, then flip them and bake another 5 to 10 minutes, until they're done to your taste... I wanted to make these into a low sodium food, so I used Mrs. Dash instead. Big mistake.
Unfortunately, I don't think that it is worth the trouble of trying to make this again. My father-in-law dubiously agreed to try one piece and promptly rejected it as "kind of bland," harsh criticism for him. Nobody else was even willing to try it, so I ended up eating the whole batch myself over the course of two meals. It was edible, but it wasn't fantastic. I guess some things need a bit of salt to taste good. The baked zucchini fritters ( foodtribe.com/p/baked-zucchini-fritters-recipe-KtoWZZIjT7aDSKESVBFNsQ ) were a huge success, though, so I suspect that will be the way future zukes get used up. 😋
Sad rejected zucchini slices 😥