1 medium zucchini 2 tsp of olive oil 1/2 tsp of dry onion powder 1/2 tsp of dry garlic powder Sea salt to taste
Wash and slice zucchini thinly on a mandolin slicer. Pour olive oil over zucchini slices, then add onion, garlic and sea salt. Do not over salt chips as zucchini will shrink and seasoning will become much stronger. Dehydrate on 125 for about 4 hours or until chips become dry and crunchy.
3 medium yellow zucchini 1 large onion 1/2 cup of grape seed oil 1 clove of garlic 6-7 cups of vegetable broth Sea salt & black pepper to taste
In a large cooking pan warm grape seed oil and then add chopped onion. When onions start to golden add chopped zucchini. Stir often to prevent burning. After zucchini softens a bit, add garlic, salt and pepper. Fry for 5 more minutes and add vegetable broth. Let boil. Taste to check if there is sufficient salt and pepper, then turn off the stove and blend half of the soup in a blender first and the other half. Decorate before serving and enjoy.
1 clove of garlic
1/2 tsp black pepper
1 tsp of dried onions
3 tbsp of apple cider vinegar
5 tbsp of olive oil
1 tbsp of hemp seeds ( optional )
1 tsp of sea salt
1/4 cup of water
Peel off the green skin from a zucchini and place in a blender. Add all other ingredients and blend until all are mixed together.
Note: You can serve it as a dressing, dipping sauce or an alternative to using mayo on a sandwich.