Friday, August 20, 2010

AtV Favorite: Two Herb Squash

This recipe is just so simple and so wonderful. I've actually got a batch in the dehydrator at this very moment --- for tomorrow's meal plan. And I'll probably eat it again on Sunday too! Even though the recipe calls for a dehydrator you can opt to use a trustworthy conventional oven set at it's lowest heat and leaving the oven door cracked open (keeping a very very close eye on your food of course). 
Here's how it goes...

Yellow Crook-neck Squash (or large Zucchini)
Chop the ends of the Squash and peel off the bumpy part of the flesh.
Slice your Squash into 1/4 Inch thick strips, and here's the recipe part:

Two Herb Squash 
Version 1 - Lemon Caraway
On a Cutting Board lay out your strips of Squash
Sprinkle the following lightly & evenly onto both sides of your Squash:
Ground Caraway
Lemon Pepper
Sea Salt to Taste
Proceed to rub the seasoning into both sides of your Squash 
Transfer to Dehydrator and dehydrate for 2 hours (1 hour per side)
---
Version 2 - Garlic Rosemary (my personal fav)
On a Cutting Board lay out your strips of Squash
Sprinkle the following lightly & evenly onto both sides of your Squash:
Ground Rosemary
Garlic Granules //or// minced fresh Garlic
Sea Salt to Taste
Proceed to rub the seasoning into both sides of your Squash 
Transfer to Dehydrator (or Oven set at it's lowest heat leaving the oven door cracked open) and dry/warm for up to 2 hours (roughly 1 hour per side)
---
When your Squash is finished it should look like this, and taste amazing! 
My favorite way to have this squash so far has been in place of bread. as a sort of Open Faced Sandwich...seen here with Deviled Egg-less Salad:
Bon Apatit! 

xoxo,
Sarahfae - AtV



2 comments:

  1. ok I am making this this weekend too!!
    Thanks for the inspiration.
    Peace and Raw Health,
    E

    ReplyDelete
  2. Mmm... herbs make everything so wonderful!

    ReplyDelete