• 3-4 zucchini, medium sized, cut into 1/4-inch coins
• 2 tbsp. lemon oil or olive oil
• salt and pepper to taste
• 3/4 cup panko bread crumbs
• 3/4 cup Parmesan cheese, grated
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• non-stick cooking spray

Zucchini needs to be sliced thinly and the same size. To get rid of as much moisture as possible you can salt the zucchini in two ways. First, you could place the zucchini slices in a colander and sprinkle with kosher salt; mix well. Let sit over a bowl for 30 minutes, rinse thoroughly and pat dry using paper towels.

Or, you could lay the zucchini slices on a paper towel, sprinkle with kosher salt and top the zucchini with another layer of paper towels and something to weigh them down. This will draw out the excess moisture.  Leave for 30 minutes, possibly changing the paper towels.

You could leave out the above step – it will just take longer to crisp up.

Line the baking sheets with parchment paper. Place the zucchini in a bowl and sprinkle with oil and toss to coat. Combine the bread crumbs, cheese, oregano, garlic powder, onion powder and salt and pepper to taste; toss to combine.

Dip the zucchini slices into the bread/cheese mixture coating both sides. Place on the parchment lined baking sheets. If there is leftover mixture I will add more to the tops of the zucchini. Finally spray with a non-stick spray.

If you want them to be crispy you need to cook them in a low oven, 250 degrees, for about 1-2 hours or until they are crisped and nicely browned. Check them after 30 minutes and turn. Some slices will dry before others so just remove them as they continue to bake.

To get a head start on the drying process you can bake them at 450 degrees for 10 minutes, then turn and bake another 10 minutes. Reduce the heat to 250 and continue baking until crisp, turning as needed and removing when crisp.

Comment: You can use any combination of spices such as harissa and then make a tzatziki sauce for dipping. Ranch seasoning would be a good choice too!

Recipe by cookingwithauntjuju.com

• zucchini, thinly sliced
• 1/2 tsp. garlic powder
• 1 tsp. apple cider vinegar
• Parmesan cheese, finely grated to taste
• dehydrator (I have had my American Harvest for at least 30 years)

Place the sliced zucchini in a bowl (you do not need to salt them). Combine the garlic powder and cider vinegar, then add the Parmesan; stir well. Toss zucchini with this mixture.

Dehydrate at 135 degrees for probably at least 5 hours or until crispy. Depends on how many trays you are using and the thickness of the zucchini slices.

Again, you can use any combination of spices to your taste. Make a dip if you would like.

Recipe by cookingwithauntjuju.com 

• zucchini, thinly sliced
• 2 tbsp. EVOO
• 2-1/2 tbsp. white balsamic vinegar
• 2 tsp. coarse sea salt

Combine the thinly sliced zucchini with the EVOO and vinegar. You only want to lightly coat the zucchini so use only as much as you need.

Lay out the zucchini in one layer on a cookie sheet lined with parchment paper. Lightly sprinkle with sea salt – I used too much!!!

Bake slowly in a 250 degree oven for at least 1 hour, probably 2 and maybe more until dry and browned. I like to rotate the pans halfway through and turn the slices over.

Recipe by cookingwithauntjuju.com