Ok, y’all! I wish I was a total gardening stud like this pic demonstrates. I only WISH I had a bumper crop! However, I am the lucky recipient of some major gardeners in my life. I am one seriously lucky girl that they have not managed to consume all that they are producing in their mega gardens. Lucky! This foodie is very happy, happy, happy.
Now for the fun part…getting creative when you have two foot long zucchinis to consume….AND make it fun for the kiddos to enjoy (oh, and not bore your husband to death with the same dishes over and again). So, how about some crunch? I decided to plow ahead and make some zucchini chips. Different and delicious!
A little spray of oil, some sprinkling of your favorite seasoning. But, remember, these dehydrate considerably, so don’t be heavy handed with the salt!
Now, they are ready for the oven. Low and slow always does a nice job! Go for a 225 degree oven, and cook them for a total of 1 1/2 hours on silpat or sprayed parchment lined cookie sheets (turn your baking sheets around after 40 minutes to promote even baking). These beauties are done when they are golden and crispy.
Enjoy with a nice crisp glass of Pinot Grigio…..Yum!
Bon apetit! And happy harvesting!