Zucchini Garnish is hard to resist. More than just a garnish, it is fun to eat just like stringy potatoes. If you want to store these for future recipes, make sure to make enough because they’ll be all gone before you know it.

Cheesy Zucchini Palette

Ingredients:
3 medium sized zucchini
3 tbsp. olive oil
1 tbsp. basil powder
¼ tsp. Himalayan sea salt
½ tsp. garlic powder
½ tsp. lemon juice
½ cup nutritional yeast

Directions:
Take a julienne vegetable peeler and turn the zucchini into fine strips. Place into a bowl and set aside. Place all the ingredients into another bowl and whisk until mixed evenly. Pour this onto the zucchini and mix until it is evenly coated. Put onto a dehydrator tray with a teflex sheet. Leave the zucchini together forming a web on the tray. It will naturally cling to itself so do not separate into pieces. Dehydrate at 115 degrees for 8 hour. Half way through the process, flip it over onto another dehydrator sheet. Remove when done and there will be a solid sheet of zucchini.

This is a garnish so it may be used and formed at will.

Store in a Ziploc bag for 5 to 7 days in the refrigerator or up to a month in the freezer.