3 zucchini, cut lengthwise with a mandolin into 1/4-inch (1/2-cm) slices

2 tablespoons (30 ml) olive oil

2 cloves garlic, finely chopped

2 teaspoons (10 ml) fresh thyme, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

On a baking sheet, gently toss all the ingredients. Season with salt and pepper. Lay the zucchini slices side by side. Bake until tender, about 5 minutes.

Serve with Roast Beef with Dried Cranberry Persillade.

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