Dried Zucchini

Sicilian Dried Zucchini
4 zucchini
Kosher salt
2 - 3 T olive oil
1/2 tsp cayenne or espelette
1 - 2 T fresh mint
juice of 1/2 lemon

1. Slice zucchini into disks 1/4" thick.
2. Sprinkle salt on a cookie sheet and lay the zucchini disks on the salt. Sprinkle more salt on the top of the disks.
3. Leave at room temperature for less than an hour.
   Note: The longer they're on, the saltier they will be. I left mine on for about 40 minutes.
4. Pat dry and dehydrate until the texture of dried apricots.
   Note: Hank air-dries his zucchini, but I use a dehydrator. Moves pretty fast, and I don't have to worry about crows snatching them. 
5. When they are dry, stack them in a jar and top them with olive oil. They will keep in the fridge for quite some time.
   Note: I put extras in an airtight bag in the freezer. When I run low on olive oil soaked disks, I pop a few frozen ones in and allow them to marinate for a day before using them. This allowed me to dehydrate tons of zucchini, which I can use plain dried, rehydrated, or even sauteed without the oil storage step.

When you are ready to cook them:

1. Heat some olive oil in a saute pan.
2. Add zucchini and toss. Cook 3 - 4 minutes, until browned.
3. In the last minute, add the pepper and mint and toss to combine. 
4. Remove from the heat and squeeze lemon juice over the top when ready to serve.