Pizza-chini! Say what?
I have a boat load of zucchini and summer squash!! With 13 plants and I have been picking, on average, 3-4 a day!! To put that into perspective, at the end of the week that’s about 21!!
I have been trying to get creative with what to do with them… you can only eat, give away and freeze so much!
I started dehydrating them and making zucchini chips, which are delicious and Blake eats them faster than I can make them!! (Side note- they are amazing with lacto-fermented salsa in place of corn chips if you are corn/ grain free!!)
I started experimenting with adding spices and I think I found the most amazing combo!
Pizza-chini, we call them! They taste a little like pizza flavored corn chips.
So, here’s the recipe, try them and let me know what you think!
You will need a dehydrator, I have tried the oven for zucchini chips in the past and they just doesn’t come out the same.
- Zucchini or some summer squash sliced about 1/4″ thick
- 3-4 tbsp tomato paste
- 2-3 cups of water
- 1 tsp Bragg’s Apple Cider Vinegar
- 1tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp oregano
- 2-3 tsp sea salt
- 2 tsp paprika
- In a mixing bowl add the tomato paste and spices and make a nice paste.
- Add 2 cups of water and make sure your paste gets dissolved.
- Add your zucchini slices, making sure you have enough water to cover- adding more if needed.
- Put in fridge and let them “marinate” for a couple hours.
- After about 2-3 hours arrange them in a single layer on your dehydrator trays. The marinade doesn’t really stick to the zucchini but the flavor has soaked in. I like to spoon a small amount of the marinade on top of each piece once they are on the tray for a little extra flavor burst. They take about 10 hours at 105. I make a batch at night and let the dehydrator run all night.
So, give it a go and let me know what you think!!