sun dried

Sun-Drying Zucchini the Sicilian Way | Hunter Angler Gardener Cook.

Serves 4 as a main course, or 6 as a side dish.

Prep Time: 36 hours

Cook Time: 5 minutes

• 4 zucchini
• Salt
• Skewers
• 2 tablespoons olive oil
• 1/2 teaspoon cayenne or espellette pepper
• 2 tablespoons fresh mint, chopped
• Juice of half a lemon

1. Slice zucchini into disks about 1/4 inch thick. Sprinkle salt on a large cookie sheet or two, then lay the zucchini on them. Sprinkle more salt on top. Leave at room temperature for no more than an hour — the longer you go, the saltier the zucchini will be. If you plan on preserving these in jars, go the full hour.
2. Pat dry with a towel and skewer. Hang the zucchini in a hot dry place for 24-48 hours, depending on the temperature. You want them to be dry, but not hard. Think soft dried apricots…
3. Once dried like this, they can be stored in jars, covered in olive oil, for months in the fridge.
4. When ready to cook, heat the olive oil in a large saute pan over high heat until almost smoking. Add the zucchini rounds and toss to coat with oil. Turn the heat down to medium-high and cook until browned, about 3-4 minutes.
5. In the final minute, add the cayenne and toss to combine, then do the same with the mint. Turn off the heat.
6. Squeeze the lemon juice on the zucchini when you are ready to serve.