I make zucchini chips in my dehydrator. I slice them thin, sprinkle with my favorite spice of the day (Trader Joe's 21 seasoning salute is my current fave) and then dehydrate for about 3-4 hours. The only issue is that they only stay crispy for a day or two so you can't dehydrate too many in advance.
Pounds lost: 12.4
Fitness Minutes: (86,377) Posts: 6,909 7/30/13 1:36 A
The zucchini is coming in from the garden now. (The local farmer's stand was selling 3 whole zucchini for $1.) I've been cooking a skillet dish that uses chopped onion, tomato, shredded carrot & 1-2 zucchini (depending on size) + basil & salt & pepper to taste. It's great warm or cold!
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I don't know where I found this and I haven't tried it yet but this is a recipe for a Parmesan Shake to use on pasta, salads etc. 1 cup raw almonds 1 cup nutritional yeast flakes 2 Tablespoons raw sesame seeds 2 teaspoons kelp powder
Process all ingredients to a fine powder (45-60sec). Too long and it turns into a butter. High in calcium, magnesium, vitamin E B vitamins, protein, healthy fat.
Sounds yummy. Thanks for sharing. People said Nutritional yeast taste similar to cheese but I never tasted it so not for sure for what is a good substitute for Parmesan cheese. I am thinking about getting silicon pad for non stick baking in the oven. Do you have one? If so you like it?
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Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
Number of Servings: 4
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