I think that zucchini are supposed to be harvested when they’re about 6 inches long. Some people don’t like the texture of the more mature zucchini (I’ve heard the terms “slimy” and “seedy” used to describe them). Usually, the ones that get away from you (e.g., hiding under leaves and other parts of the plant until they’re as big as baseball bats) aren’t as desirable, but I use them anyway (just made zucchini bread today). I use the smaller ones for stir fries and to dehydrate for chips. We’ve been dehydrating green beans, and they’re so nice and crunchy that I haven’t had the longing for a potato chip in ages. Oh, I also like to tempura fry the zucchini chips—yum! Got a recipe from an Amish cookbook for zucchini casserole which was very good. Tax-chick shared her recipe for zucchini soup which was very good and amazingly easy to make.
What wonderful ideas! I had not thought of dehydrated zucchini chips. The mush that I made with the zuke and onions the other day I plan to use in a soup. I have problems with carbs so I don’t usually think of “bread” anything. But perhaps I can experiment and come up with a millet or amaranth or coconut flour variant of a zucchini bread which would not challenge my body as much as the wheat would.
I love the sound of the dried green beans. Maybe next year....or cheat and go to the grocery store for them and try that once Darlin and I set up the food dryer!
Could you tell me a little more about your recipe for zuchinni chips and casserole? Also curious about the green beans. Do you put any spices on them before dehydrating?