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| zucchini crisp |
At the beginning of the vegetable growing
season, zucchini is a plant to rely on as it produces early, there is always
something for the table.
As the season progress and other vegetable
matures, the even more productive zucchini becomes a bit of a nice problem, how
to store the excess.
Other than making ratatouille, quiche to
keep in the freezer, it is much simpler and easier to store as crisp.
Simply cut zucchini into 3mm slices and dry
in the fruit drier for around 4-5 hours, until bone-dry and paper thin. Amazingly the crisp concentrates the
flavor of zucchini, has a mild taste of seaweed, is nutty and sweet, much
better than normally cooked zucchini.
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