- 2 zucchini, medium
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 2 tbsp white wine vinegar
- 4 tbsp neutral oil
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt.
- Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar, and oil. Serve