Marinated Zucchini Strips
These are good snacks eaten alone, and they can also be used as pizza toppings and sandwich fillings. You can experiment using different herbs and spices. You can also marinate other vegetables that will soak up the marinade, such as mushroom, onion, eggplant, and bell peppers.
INGREDIENTS | SERVES 4
- 4 medium zucchini
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 2 cloves garlic
- ⅛ teaspoon cayenne pepper
- 2 tablespoons fresh rosemary
Slice the zucchini into small, thin strips using a knife or mandolin slicer.
In a blender, process the olive oil, lemon juice, salt, garlic, cayenne pepper, and rosemary together into a sauce.
Dip each zucchini strip into the sauce and lay it flat on a dehydrator tray with a nonstick sheet.
Dehydrate at 145°F for 1 hour. Turn down the temperature to 115°F and continue dehydrating for 2 hours, until the zucchini is pliable.
Calories: 206 | Fat: 21 g | Protein: 2 g | Sodium: 1,176 mg | Fiber: 2 g
Hot cayenne pepper is popular for both culinary and medicinal uses. The heat of this spice is rated from 30,000 to 50,000 Scoville units. Many herbalists consider cayenne their favorite herb due to its ability to improve blood circulation through the body, which also supports the delivery of nutrients.