Regina Sewell, LMHC, TEP
PhD Sociology
*This recipe requires a food dehydrator or oven that can cook at 135 degrees Fahrenheit. I recommend Nesco food dehydrators – can be found at Kohls or online.
Ingredients:
6 to 8 small to medium zucchini (depends on dehydrator size)
Balsamic vinegar
Tamari (soy sauce)
Olive or avocado oil
Garlic powder
*optional – herbs like Italian seasoning mix, dill, black pepper…..
Instructions:
Cut the ends off your zucchini and slice them into uniform rounds – between 1/8 and ¼ inches thick.
*Because it’s hard to know how many zucchinis you can fit in your dehydrator, I recommend starting with 4 zucchinis, adding the vinegar, tamari, oil and any seasonings and placing them on the dehydrator trays and then seeing how many more zucchinis will fit.
Toss zucchini slices in a bowl with garlic powder any seasonings you’d like to add and a mixture that is roughly equal amounts balsamic vinegar and tamari. Mix the liquid mixture well before adding to zucchini.
**optional – instead of balsamic vinegar and tamari, use a seasoning blend like Weber’s Honey Garlic Seasoning and toss well.
Brush dehydrator sheets with a thin layer of oil. I use a paper towel or barbeque brush. Lay the slices in a single layer on your dehydrator trays without overlapping. Set your dehydrator to 135 degrees Fahrenheit and dry until zucchini slices are crispy and not pliable. Depending on how many trays you have and how humid it is, it could take several days. Check after 12 hours and then continue to check until the slices are crispy.
Let the zucchini cool completely to room temperature before storing.
Store in airtight glass jars (like mason jars) in a cool dark place.