What to do with Giant Zucchini?
by Sandy Swegel
It’s only July and already there is the challenge of the giant zucchini? I’m remembering last winter when I paid
$2 for a tiny organic zucchini and resolved not to do that again this winter. One treat I’ve grown fond of are vegetable “chips” and zucchini are great candidates. Anything to sneak more vegetables into the day. You can bake zucchini into chips but then you’d have to turn on the oven and heat the kitchen. That’s why I like the raw food route of dehydrating the chips. Here’s what I did today with two big zucchini:
I made one batch just plain to see how they taste. The other batch I briefly marinated in balsamic vinegar. There are so many other things you can sprinkle on the zucchini slices: salts, oils, ground peppers, and various herbs. But for my first run, I wanted as much zucchini-ness as possible.
I keep the dehydrator on low (about 105) to preserve enzymes and nutrients. The plain zucchini chips were done to crunchiness in about 5 hours. The marinated ones will need another 6 hours or so.
And here’s a bowl of simply finished zucchini chips. Yum.