ZUCCHINI AND YELLOW SQUASH
‘Tis the season of bountiful squash that can grow to the size of a baseball bat overnight! So what to do with the bounty:
CHIPS:
similar to the popular kale chips, cut squash in 1/8 inch slices and put in a mixing bowl. For two good size squash add 2 tsp of oil, 1/2 tsp each of salt and pepper, and 1 tsp garlic powder.
Microwave: place slices on parchment paper and microwave for 3-4 minutes depending on the power of your microwave. Mine tended to stick to a plate without the parchment.
Dehydrator: place slices on trays and set dehydrator to highest setting (about 160°F) for 2-3 hours.
Store chips in an airtight container.
Other flavoring ideas for chips instead of garlic: add teriyaki or soy sauce, curry powder, or bbq rub.
FREEZING:
grate squash and squeeze out excess water. Place in freezer bags and freeze. Use squash in zucchini bread or add to spaghetti, chili, or soups. This is a great way to hide vegetables in dishes from those who otherwise might not eat them!
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