Cyndi - The idea of drying out the large one into chips is so ingriguing. I bet they tatste amazing!

They are really yummy, though they have to be sealed carefully because they are moisture sensitive (not that we've ever had them around that long). I just discovered that my local produce stand has the giant ones on sale 2 for $.25! Guess what I'll be doing all weekend?! I'm also grating and drying as much as I can for stews, soups, loaves, etc in the winter. I guess if you powder it you can use that for extra nutrients, fiber & thickener for stuff too. I'm all for bulking foods up with healthy green stuff. At that price I can't resist! Wish you were closer so I could give you some chips to try! Today will be onion & dill chips.

Great idea, CyndiM. My dehydrator is still on the counter and I have some zucchini so will give it a try. I assume slicing them thin as possible is best. I have a mandoline and the food processor.

For chips they should be a little thicker - 1/4" slices will be substantive enough to dip if you want that onion dill and garlic basil are my favorites so far. I'm experimenting with a nacho version thsi weekend similar to the garbanzos I made a couple of weeks ago.

The girls and I picked 4 nice sized zucchini and a dozen cucumbers from their garden today. I brought a zucchini home and have it roasting in the oven right now for my supper. I prefer mine cooked simply, but I love reading all the great recipe ideas in here and plan to try them soon. I like to make zucchini parmesan with them, too, substituting the zucchini in the place of eggplant since eggplant doesn't agree with me. And I'm definitely going to try the zucchini chip idea, they sound wonderful!

Came in email today:
http://kalynskitchen.blogspot.com/20...cipes-for.html

Kalyn always has such yummy recipes, I just love her website.

Now I've intersected threads and found this:

Zucchini Me Yaurti
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Olive Oil
2 Pounds Zucchini -- sliced
1/2 Cup Chopped Onion
1 Tablespoon Lemon Juice
2 Tablespoons Dill -- fresh,chopped
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2/3 Cup Yogurt -- plain

Saute onions and zucchini in olive oil over medium heat 5 minutes.
Cover and cook 2 - 3 more minutes, or until tender. Combine last 5 ingredients, pour over squash; heat. Serve immediately.
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I may just have to try this tonight!