Type what you have

Ingredients

• ✓ zucchini
• white sugar
• strawberry flavored gelatin
• lemon juice

Instructions

1. 1 Inspect 6 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering, 5 minutes more, stirring constantly.
3. 3 Pack jam into hot, sterilized jars, filling to within ¼-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot; cool, spaced several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By Patricia Canerdy

Ingredients

• ✓ zucchini
• white sugar
• pineapple
• lemon juice
• strawberry flavored gelatin mix

Instructions

1. 1 Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat; bring to a boil and boil until zucchini is clear. Off heat, stir in gelatin mix until completely dissolved.
2. 2 Meanwhile, inspect twelve 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jelly into hot, sterilized jars to within about ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage; store in a cool, dark area.

By TYSGRANNY

Ingredients

• ✓ zucchini
• onion
• sugar
• basil
• red bell pepper
• lemon juice
• salt
• pepper

Instructions

1. 1 Stir zucchini, onion, sugar, basil, red pepper, lemon juice, salt, and pepper together in a medium bowl. Cover and refrigerate until serving.

By nostatic

Ingredients

• ✓ zucchini
• water
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• cinnamon stick
• cinnamon red hot candy

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Holly M

Ingredients

• ✓ zucchini
• onion
• salt
• white sugar
• apple cider vinegar
• mustard seed
• celery seed
• turmeric
• yellow mustard

Instructions

1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• yellow bell pepper
• kosher salt
• white sugar
• cider vinegar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• salt
• white sugar
• vinegar
• celery seed
• turmeric
• cornstarch
• canning jar
• lid
• ring

Instructions

1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Ingredients

• ✓ zucchini
• vegetable broth
• quinoa
• water
• olive oil
• onion
• carrot
• garlic powder
• salt
• black pepper
• egg
• oat groat

Instructions

1. 1 Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
3. 3 Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

By MaryLou Hunter

Ingredients

• ✓ zucchini
• penne pasta
• olive oil
• red bell pepper
• mushroom
• spinach
• tomato
• vegetable broth
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ zucchini
• tomato
• pepper
• salt
• sugar
• oregano
• thyme
• garlic
• basil
• spinach
• red bell pepper
• green bell pepper
• carrot
• mushroom
• onion
• olive oil
• ground beef
• sweet sausage

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Ingredients

• ✓ zucchini
• vegetable stock
• water
• garlic
• soy bean paste
• firm tofu
• green onion
• jalapeno pepper

Instructions

1. 1 Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
2. 2 Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ zucchini
• water
• doenjang
• garlic
• dashi granules
• gochujang
• potato
• onion
• mushroom
• soft tofu

Instructions

1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

Ingredients

• ✓ zucchini
• gochujang
• soy sauce
• water
• sesame oil
• sugar
• chicken breast
• green onion
• red cabbage
• mushroom
• ramen noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F.
2. 2 Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
3. 3 Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
4. 4 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
5. 5 Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
6. 6 Bake in the oven for 25 minutes or until chicken is cooked throughout.

By Reynolds KitchensR

Ingredients

• ✓ zucchini
• sesame oil
• carrot
• bean sprout
• bamboo shoot
• mushroom
• salt
• rice
• green onion
• soy sauce
• black pepper
• butter
• egg
• sweet red chili sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa

Ingredients

• ✓ zucchini
• vegetable oil
• soy sauce
• peanut butter
• spring onion
• sesame seed
• garlic
• red chile powder
• salt
• black pepper
• pork tenderloin
• onion
• mushroom
• red bell pepper

Instructions

1. 1 Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.
4. 4 Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kruct

Ingredients

• ✓ zucchini
• canola oil
• garlic
• carrot
• potato
• salt
• black pepper
• onion
• cornstarch
• water
• water
• black bean paste
• white sugar
• jaa jang myun noodles

Instructions

1. 1 Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
2. 2 Combine cornstarch and water together in a bowl until fully mixed.
3. 3 Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
5. 5 Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

By Islandwatergirl

Ingredients

• ✓ zucchini
• sriracha sauce
• ground beef
• ginger
• garlic
• white sugar
• sesame oil
• soy sauce
• black pepper
• salt
• carrot
• button mushroom
• olive oil
• salt
• white wine vinegar
• scallion
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
2. 2 While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
3. 3 Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
4. 4 Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
5. 5 Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
6. 6 Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

By Cyndi Welch

Ingredients

• ✓ zucchini

Instructions

1. 1 Gather cubed zucchini.
2. 2 Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
3. 3 Transfer zucchini to a blender or food processor and purée until smooth. Let cool completely before serving.

By Allrecipes Member

Ingredients

• ✓ zucchini
• salad dressing

Instructions

1. 1 Preheat an outdoor grill and lightly oil the grate.
2. 2 Cut zucchini into ¼-inch slices; transfer to a bowl and toss with Italian dressing until evenly coated.
3. 3 Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.

By Nancy

Ingredients

• ✓ zucchini
• salad dressing

Instructions

1. 1 Rinse zucchini; slice into ½-inch rounds. Place zucchini rounds in a large bowl; cover with dressing. Toss to coat, cover, and refrigerate 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook zucchini on the preheated grill until done, 3 to 4 minutes per side.

By Dave Hartmann

Ingredients

• ✓ zucchini
• butter
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini slices on a baking sheet. Brush zucchini with melted butter, then sprinkle lemon-pepper seasoning over top.
3. 3 Bake in the preheated oven until tender, 20 to 25 minutes.

By JACKSONCJK

Ingredients

• ✓ zucchini
• basil pesto
• parmesan cheese

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Ingredients

• ✓ zucchini
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange sliced zucchini on a baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until zucchini slices are completely dried and chip-like, about 1 hour per side. Allow to cool before serving.

By lxydn

Ingredients

• ✓ zucchini
• olive oil
• sea salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes.

By Lorie

Ingredients

• ✓ zucchini
• garlic
• olive oil

Instructions

1. 1 Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, 10 to 15 minutes.
3. 3 Transfer zucchini to a large bowl. Mash garlic and place in the bowl with zucchini. Drizzle with olive oil; toss until zucchini is evenly coated.

By BARBLUVSFOOD

Ingredients

• ✓ zucchini
• spread
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
2. 2 Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
3. 3 Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

By Country Crock

Ingredients

• ✓ zucchini
• butter
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a medium baking sheet.
2. 2 Melt butter in a large saucepan over medium-low heat. Add zucchini; cook, stirring occasionally, until soft and golden brown.
3. 3 Evenly spread zucchini on the prepared baking sheet; top with cheese.
4. 4 Broil until cheese is melted.

By Lynda

Ingredients

• ✓ zucchini
• olive oil
• grill seasoning

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Drizzle both sides zucchini slices with oil; season with grill seasoning.
3. 3 Grill on the preheated grill until tender, 3 to 4 minutes per side.

By Jodi

Ingredients

• ✓ zucchini
• butter
• pecan
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ zucchini
• salt
• olive oil
• parmesan cheese
• ranch dressing mix
• cooking spray

Instructions

1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
2. 2 Dab zucchini slices with paper towels to remove as much moisture as you can.
3. 3 Preheat the oven to 220 degrees F (105 degrees C).
4. 4 Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
5. 5 Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
6. 6 Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

By Soup Loving Nicole