Garlic zucchini

I don´t know what it is, often I buy zucchini to make something delicious, but then I just forget  all about the zucchini and at the end I have to throw it away.  So strange.  I have used zucchini a few times with sweet potatoes and with fried vegetables, but I have never tried to make something where the zucchini is the main ingredient.  So yesterday I bought a Zucchini and decided to make something without forgetting about the zucchini ;).  The outcome was great.  Oven roasted garlic zucchini is great as a side dish with any meal, or you can could have it as a main course with a good salad. 

This recipe here is for four people as a side dish or for two as a main course.

2 zucchini

3-4 garlic cloves, sliced

1 - 2 Tbsp coconut oil or virgin olive oil

salt and pepper 

rosemary

Preheat oven to 375° F (180° C).

Cut zucchini into large coins and then quarter. 

Place garlic and zucchini in a bowl, add oil. If you are using coconut oil it should be in a form of liquid.  It great to place the bowl in warm water to keep the oil in a liquid form while blending everything together.  Sprinkle in some salt and pepper and a bit of crushed rosemary.  Blend everything well together.  Place the zucchini blend to a cookie sheet and try to spread it a bit.   Bake for 20 - 25 minuets or until the zucchini is soft and starts to get a golden color.