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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)
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday