Search
Home
Favorites
Publisher Post
Mustard Seed Moments
Great Conversations
Recipes
Do You Know?
Trippin'
Magazine Archives
Piney Woods Archive
Lake Conroe Archive
Advertise with Us!
FAQ
Contact & Share
Side Dishes
Vegetables
Tags:
2015
,
Lake Conroe
,
Piney Woods
,
Recipes
Zucchini Chips
Postcards Magazine
October 1, 2015
Share
Ingredients
zucchini
1 Tbs olive oil
sea salt
pepper
paprika
Directions
Cut zucchini into thin slices.
Toss in olive oil, sea salt, and pepper.
Sprinkle with paprika and bake at 450°F for 25 to 30 minutes.
Tags:
2015
Lake Conroe
Piney Woods
Recipes
Previous Article
Tangy Bean Salad
Next Article
Crawfish and Asparagus Bisque
You Might also Like
BRENHAM – Bluebonnet Trails Edition
Postcards Magazine
December 30, 2015
Christmas Presence
Kathleen Tadasa
December 2, 2015
Taco Roll
Postcards Magazine
December 1, 2015
Spaghetti Squash Au Gratin
Postcards Magazine
December 1, 2015
The Kroger Dogs
The Kroger Dogs
Monte Robinson
Monte Robinson
Rita B. Huff Humane Society
Rita B. Huff Humane Society
Laurel, Mississippi
Laurel, Mississippi
Mary Gautreaux
Mary Gautreaux
Advertisements
Recent Posts
Dave’s Georgia Black-eyed Peas
Oven Fried Okra
Peppercorn Sauce
Rotisserie Chicken Enchiladas
Chimichurri Potato Salad
Related Stories
BRENHAM – Bluebonnet Trails Edition
Christmas Presence
Taco Roll
Spaghetti Squash Au Gratin
Next Up
Crawfish and Asparagus Bisque
Postcards Magazine
October 1, 2015
Ingredients
