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 aren't soggy.  Let cool before removing.  Keeps for only 3 days in airtight container.

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30 min meal @ the fire house!  Baked and stuffed bell peppers

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