The Great Zucchini Experiment or Picture Recipe Take 2

Our neighbors’ garden runneth over. They have shared with us a bounty of fresh picked vegetables, mostly zucchini, but also yellow squash, tomatoes, onions, and okra. I’ve had a lot of fun experimenting with the zucchini.

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Sliced thin, brushed with bacon grease, salted and peppered. Baked on parchment paper for about 30 minutes at 375.

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Sliced thin, salted and peppered, dehydrated for a few hours.

As far as taste and texture is concerned, the bacon brushed baked zucchini chips beat out the dehydrated zucchini chips. It’s kinda like comparing tater chips to saltines, the tater chips always win. The only problem I have run into is that having mandolinaphobia, one tends to have a range of thickness when slicing thin. Some chips are done before others and it takes a feat of willpower not to consume all the preemie chips…

I got to thinking on Sunday about what to do with all the zucchini and yellow squash we received on Saturday. The first thing I thought about was squash casserole. The second thing I thought about was the dehydrator…

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Wash zucchini and or yellow squash. Slice into disks approximately 1/4″.

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Fill dehydrator racks. Turn dehydrator to 155. Wait.

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After a couple of hours, flip the squash on each rack.

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After a couple more hours, they will be shriveled a bit, firm, but still soft. We’re not looking for chip texture, maybe half way to chipsville.

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In a small bowl, mix 2 T mayo, 1/2 c shredded cheddar, 2 T bleu cheese crumbles, and 2 T parmesan cheese.

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Mix the squashes with the mayo cheese mixture, dump into a well greased casserole or pie plate.

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Bake for 25 minutes at 375.

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Scoop onto a plate with a pork chop or whatever, and enjoy 🙂

The squash casserole turned out really nice as far as squash casseroles go. It was neither watery, nor dry, just kinda perfect in my opinion. I really think the only thing that may have made it better would have been to saute some onions and jalepeños in bacon grease, then toss them in the mix, maybe next time.

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