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Makes
as much as the size of the zucchini you use
Author Notes
I grew up going to Italy for the summer, and would often see poles of bamboo with drying circles of zucchini, all around the village (in preparation for winter.) If you've never had dried zucchini, it's definitely something to put on your list of "foods to try." —Christina @ Christina's Cucina
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Ingredients
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large zucchini(s)-the best ones are when they've become really big
Directions
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Wash and dry the zucchini. Cut into thirds and empty the center of seeds. Slice into very thin round slices.
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Put on a bamboo pole, or clean dowel to try in the hot summer sun (as long as it is not humid, making sure to leave space between each slice. On a hot day, they will dry in one day. Alternatively, you can use a dehydrator or oven with a dehydrate setting.
When completely dry, place in a sealed plastic bag or airtight tin.
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In Italy, the dried zucchini are traditionally cooked in the winter. Boiling water is poured on top of the zucchini in a bowl, then cooked with pancetta and potatoes and a bay leaf (tomatoes are optional.)
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