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

1. Slice the zucchini into small, thin strips using a knife or mandolin slicer.

2. In a blender, process the olive oil, lemon juice, salt, garlic, cayenne pepper, and rosemary together into a sauce.

3. Dip each zucchini strip into the sauce and lay it flat on a dehydrator tray with a nonstick sheet.

4. 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.

PER SERVING:

Calories: 206 | Fat: 21 g | Protein: 2 g | Sodium: 1,176 mg | Fiber: 2 g