Zucchini Chips - 1 lg. zucchini, 2 Tbsp olive oil, kosher salt. brush oil on each slice of zucchini. sprinkle salt onto the cookie sheet of slices. do not over season. 225 degrees for 2 hours or until they start to brown and arent soggy. Let cool before removing. Keeps for only 3 days in airtight container.
Quinoa salad with asparagus, peas, avocado & lemon basil dressing