I have made some changes to the original recipe, and I think this salty, chewy treat is a great way to use zucchini that has somehow managed to hide and not be noticed until it is two feet long. This recipe takes a little bit more time than my zucchini chip recipe, but it is definitely worth it!
• 5 lbs. Large Zucchini - ends cut off, seeds scooped out, and sliced lengthwise into 3 or 4 inch long finger-thick slabs• 1/4 cup Worcestershire Sauce
• 1/4 cup barbecue Sauce
• 1/8 cup Olive Oil
• 4 Tbsp Better-Than-Boullion vegetable base
• 2 Tbsp Liquid Smoke
• 1 Tbsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1/8 tsp Smoked Paprika
Mix together everything but the zucchini in a large pan and then add the zucchini. Bring to a boil and then turn down the heat and simmer covered for 20 minutes, stirring the mixture occasionally so that all the zucchini slices are evenly coated and cooked. Take the zucchini out of the liquid with tongs (you can reuse the remaining liquid as a base for stir-fry or in a soup) and place skin side down (to prevent sticking) on the racks of a food dehydrator. Dry the zucchini at 135° F until you get thin chewy jerky-like strips (took me about 12 hours). Store in an airtight container and enjoy!
No comments:
Post a Comment