2 large zuchini, cut into rounds
½ cup olive oil
2 tablespoon raw apple cider vinegar
1½ cup sundried tomatoes
1 cup water as needed
2 tablespoon fresh thyme, minced
1 tablespoon fresh rosemarry, minced
celtic sea salt and pepper to taste
Cut zucchini into rounds using a knife or manoline. Toss zucchini in a mixing bowl with olive oil, salt and dash of pepper. Place zucchini on Teflex dehydrator sheets and dehydrate for 1 hour at 145°F. Soak sundried tomatoes with equal part water. At the end of an hour, blend the remaining ingredients in blender until smooth. Toss zucchini with sauce before serving.
Kandace's ThoughtsBy kandace
This is an easy recipe that goes great with a simple, tossed salad. The zucchini comes out of the dehydrator warm and there is something about the sauce that makes me swear that it has cheese in it. Great for when I’m craving a heartier dish. Pictured with a salad tossed with creamy garlic dressing.
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