DEHYDRATING ZUCCHINI RECIPES

Steps:

• In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
• Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
• Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
• Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
• Preheat oven to 375°.
• In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
• In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
• Let stand about 5 - 10 minutes before serving.

Steps:

• Start with clean hands, equipment, and countertops.
• Peel, wash, and slice the carrots—For carrot slices: Using a sharp knife or mandoline, cut the zucchini into ⅛" slices. From there, you can cut them into half-moons or quarter slices if you like.For carrot shreds: Use the large holes of a box grater and shred the carrot.
• Arrange the carrots on dehydrator trays, utilizing a mesh liner to prevent the carrots from falling through the holes as it shrinks.
• Dehydrate at 125ºF (52ºC) for 8-12 hours until the carrots are dry and brittle—they should break, not bend (see note 2).
• Storage Tips