Summer is here and with that comes an abundance of fresh summer produce. Berries, avocados, corn, cherries, peaches, watermelon, tomatoes...the list goes on! My personal favorite summer produce is summer squash AKA zucchini.
"Summer squash is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K. Additionally, it is a good source of vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline, and protein."
Not only does it provide a multitude of health benefits, but zucchini and other summer squashes are incredibly versatile! They make it easy to sneak veggies into your diet and/or lower carbs if that's your goal. Check out these recipes for zucchini spaghetti and zucchini oatmeal that we've made in the past!
My new personal favorite way to prepare zucchini has been to make chips out of them! With the help of just a little seasoning and some oil, this squash turns into a deliciously crispy snack without the guilt! Vegan, gluten free, paleo, low carb, you name it! Everyone can enjoy this summer snack :)
- 2 medium zucchini
- 1 tsp olive oil (or oil of choice, cooking spray works too!)
- seasoning to taste
*This recipe uses a dehydrator, continue below for an oven-friendly version
- Slice zucchini with a mandolin or some other uniform slicer. You will want your zucchini to be sliced evenly and thin. Cutting them by hand probably won't do it.
- Toss zucchini with oil (if using) and seasoning.
- Place evenly, in a single layer, on your dehydrator trays.
- Allow to cook for approximately 5-10 hours (depending on how thick your slices are) at 125 F.
Cook in an oven set at 250 F for about one hour. Check every 15 minutes. For the first 15 minutes, leave the door slightly cracked to allow steam and moisture to escape.