Use the slicer to cut the zucchini in 6mm slices.
Line a flat oven tray with baking paper. Splash or spray a bit of water on the tray for the baking paper to stick.
Spray a bit of oil on the baking paper. Place the eggplant slices as a single layer.
Spray on top with oil (preferably garlic oil). Add salt and pepper. Additionally, add fresh thyme and rosemary.
Bake at 350°C for 5 minutes, or 270ºC for 10 minutes.