I will openly admit it. I enjoy goop.com's recipes. I've tried some of Goop's recipes and some turned out beautifully (Matzo Spinach Pie), others tasted like I was eating grass (I'm talking to you Broccoli & Arugula Soup). I don't hate Gwyneth Paltrow either. I think she's pretty and a smart business woman. I'm referencing Goop here after all.
What I DO hate is this recipe in which she suggests a seemingly easy little appetizer: zucchini fritti. In my effort to have a healthier diet, I attempted to make GP's zucchini fritti a baked-version, basically a non-fritti, think anti-fritti.
1 tbsp flour
1 tsbp olive oil
1. Preheat oven to 400F, leave baking pan in oven to also preheat.
2. Slice zucchini into thin coins (about 1/8 of an inch thick) and coat with a light dusting of flour.
3. Drizzle oil over zucchini slices. Place on HOT baking pan
3. Flip them over once they begin to brown (about 10 minutes, depending on the thickness).
4. Once they are golden brown on both sides (not quite blackened like mine...), remove from oven and quickly season with sea salt (you want the salt on them when they are still hot so it sticks).
5. Sprinkle with lemon immediately before serving.
I made it a week of zucchini fails when I forgot to add the shredded zucchini to my zucchini bread. So I called it an 'oatmeal bread' instead.