1 zucchini cut into 1/2 inch rounds
1 T. coconut oil
Sprinkling of Salt, Pepper, Garlic
A few pinches of rosemary
Preheat oven to 425 degrees Fahrenheit. Place coconut oil on a baking sheet and place pan in oven for a minute to melt the oil. Once the coconut oil is melted, remove pan and place zucchini into oil and toss to coat. Spread rounds, flat side down on pan. Sprinkle with Salt, Pepper, Garlic seasoning blend and rosemary. As you sprinkle the rosemary, rub it between your fingers to break into smaller pieces and release some oils; this makes the rosemary more fragrant and delicious. Bake for 16-18 minutes. The zucchini is done when it is browned on the under side and fork tender.