Ingredients
- 2 cups dehydrated sliced zucchini
- 4 cups boiling water
- 2 tablespoons olive oil
- 1 recipe Tarragon and Plum Tomato Breadcrumbs
Ingredients
macros
Instructions
- Place the zucchini in a large bowl and pour the boiling water over. Cover and let sit 15 to 20 minutes to rehydrate. Drain off any remaining water and set the zucchini on paper towels.
- Preheat the oven to 350°F. Spray a cookie sheet with cooking oil.
- Working with one slice of zucchini at a time, lightly rub the oil on both sides, dip into the breadcrumbs, coating completely, and set on the cookie sheet. Don't overlap the slices.
- Bake until golden brown, about 30 minutes. If you'd like them extra crisp, put them under a low broiler for the last 5 to 7 minutes of cooking time.
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