Every year I have a zucchini post. I absolutely LOVE zucchini… as long as it isn’t “mushy”, I am good with it.
Yes, this time of year is a crazy time… monsoon weather comes up and yes, zucchinis start growing and growing and GROWING!!! I remember the year that I moved to Arizona, about 25 years ago, someone left a bag of zucchini in my mom’s car at the grocery store… The zucchini wars of 1991 in Chino Valley, AZ.
There are many different ways to prepare zucchini… We LOVE Z-Bread – and have now perfects a Gluten-Free version for Trystan… All of the kids gobble this one down! Click here for that recipe!
We make a TON of dried chips during the summ
er, including kale and zucchini.
Since I have a few zucchinis the size of my arm… yes, I know… you are supposed to pick them when they are little… but, they seem to grow overnight with the monsoon rain. We sliced them thin and placed in a glass bowl.
I drizzle with 1T of olive oil and toss until coated.
Lay out on the dehydrator trays – I run 2 Excalibur 3900 dehydrators most of the summer and fall with goodies for snack for later.
Sprinkle with salt (We only use pink salt in our house… and I grind it … SO GOOD!) Or you can try a BBQ blend, garlic salt, ranch dressing mix (we make our own with buttermilk and other seasonings)
Dry at 115 degrees for 12+ hours or until crisp. (Don’t use too much oil or they will be greasy and mushy and ever get really crisp)