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.
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups - "This is a recipe I've been making for years when I get those giant zucchini that seem to show up every year!" [from Kalyn's Kitchen] #LowCarb #GlutenFree #SouthBeachDiet