I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.

It seems you already know how to do the zuchhini, I found this recipe for the sauce, you can add to it or not use the garlic and it should be like your wanting.You may also use fresh ginger. Hope this helps. GARLIC GINGER STIR FRY SAUCE (pareve) Â4 tablespoons soy sauce Â2 teaspoons cornstarch Âpinch of ginger Â1 tablespoon minced garlic Â1 to 2 teaspoons Tabasco or other hot pepper sauce Â2 tablespoons sherry or white wine In a bowl mix all the ingredients together and set it aside. After stir-frying veggies reduce the heat and add sauce. Stir for about 2 more minutes and then serve immediately. Makes 1/2 cup. This recipe can be doubled or tripled.

I wrote this on another thread a while back, it's not a classic casserole, but it's easy, quick, and very good. It's my Mom's Italian Zucchini Stew... An onion - chopped Zucchini and/or yellow squash - large bite sized diced Potatoes - large bite sized diced A few cloves of garlic crushed whole, chopped roughly Enough tomato sauce or tomatoes to give it the consistency of stew Heat some olive oil in a pot, toss in the garlic to flavor the oil. Before the garlic burns, toss in the tomatoes and/or sauce. Add onions. Let simmer to meld flavors. Toss in potatoes. Wait until they are softening some, then toss in Zucchini. cook until soft. *** and a few deviations from the Mom... Tonight, as it was finishing, I added cannellini beans and Italian green beans. Please don't ask amounts... it's totally up to you. Besides, Mom just says... "some this, some that...". And don't tell Mom about the beans!

I've been making this soup several times every Summer for at least the past 10 years. My favorite way to serve it is on warm Summer evenings, along side my chicken salad sandwiches on croissants. Chilled Summer Zucchini Soup Ingredients: 6 cups chicken broth 4 medium zucchini, peeled and chopped 1 large green pepper, seeds discarded and then roughly chopped 1/2 cup chopped white or yellow onion 2 TBS fresh parsley 1 cup sour cream (or plain Greek yogurt) salt and pepper to taste 1/2 TBS fresh dill, chopped More sour cream to dollop on top of soup before serving, if desired. Directions: In a large pot, add broth, zucchini, green bell pepper, onion and parsley. Bring to a boil over a medium-high heat. Reduce heat and simmer, covered for 20 minutes. Cool to room temp. In a blender or food processor, puree one quarter of the soup mixture at a time. Do NOT attempt to do this while soup is still hot! Whisk in sour cream until smooth and well-blended. Adjust seasonings. Chill in refrigerator for at least 2 hours, or overnight. For best results, I like to serve this soup in chilled, individual soup bowls, topping each with a dollop of sour cream or plain Greek yogurt and a sprinkling of chopped fresh dill.