Our garden is doing an excellent job of producing zucchini. Is yours? What do we do with all of the zucchini from your garden when our friends don't want anymore? I am very set on not wasting a single thing from the garden. Aren't you? How many zucchini recipes can you do? Fried, Sauteed, Steamed,  Zucchini bread, Zucchini muffins, Zucchini soup etc, etc.....
I want to share with you what I am doing this year with my Zucchini. Yes, I slice it and put in on sandwiches raw. Yes, I use it shredded in salads. But what do I do with this many?
This is the note that has been pasted on the fridge and haunting me for at least a week as I watched the zucchini pile grow....





That's 20 lbs of Zucchini!!!!! I was a little overwhelmed!

First of all we picked up one of these "V slicers" while we were in Fort Bragg. It works much easier than the expensive mandolin that I was given as a gift several years ago. It must be the angle of the blades that makes the difference because this tool made the processing easy.



The slicer was the Broner V Slicer Pro, we paid approx. $50.00. Plus you need to purchase the bowl that the slicer attaches to so conveniently, that was another $11.00.

After processing all this zucchini, it paid for itself ten times over! First I started with slices. I had recently tried some slices in the dehydrator and liked them. So I figured this would be an easy way to use alot of zucchini at one time. Well, after one large zucchini, I had a large pile of slices and I still had ALOT of zucchini to go!!



That's one LARGE zucchini!


So, I pulled out my favorite raw recipe books and started to search.

I found a recipe that called for 20 - 24 zucchini! I was soooooo excited. The recipe was for zucchini pizza crusts. Simply shred zucchini and dehydrate! I can do that!



Of course the bowl that I had was small and only fit about 4 cups of shredded zucchini. So with each batch I added some spices. The recipe stated that these crusts were very bland. Keeping them basic assisted in your ability to add whatever ingredients you wanted for pizza, and the crust flavor did not interfere with your recipe. But I could not allow such a thing! I love flavor and I figured I'd add several different ingredients to add flavor.

Some of my additions included: Salt, Nutritional Yeast, Garlic, Bragg's seasoning (it has a very distinctive Rosemary flavor, and not raw), Unsalted Spike (one of our favorite seasonings, although NOT raw), Agave, Yam, and Curry. These ingredients were not all added to each crust. I would add a variety to each bowl and ended up with 2 of each flavor. It was fun to experiment!!



Two cups of shredded zucchini per crust, formed into rounds on teflex (or other non-stick sheets) approx 1 inch thick with a 1-1/4 inch edge.

 Dehydrate for 2 hours at 120 dgrees, then turn down to 105 and dehydrate for approx 14 hours. Using a spatula or back side of a knife removing from teflex and continuing dehydrating for another 12 hours.



The finished product! The dark stuff in the middle is the zucchini that was spread after the crust was turned over after 14 hours.

I used most of the 20lbs of zucchini and ended up with 5 trays of slices, and 8 pizza crusts. The pizza crusts will last up to 2 months if stored in air tight container. Tomorrow I'll talk about what we put on the pizzas!