I think that would actually work, only because I made Sriracha zucchini chips for Elery a couple of years ago, as well as some "salt and pepper" zucchini chips. I got some powdered Sriracha salt from Costco in a big container and couldn't figure out what to do with that much of it, so sprinkled it on zucchini slices. Salt and pepper on others, because I knew I sure was not going to eat Sriracha, LOL.

I say go for it, it's zucchini season!

Annie

Thanks, Annie! I was worried that the oil would cause a texture or spoilage problem, but perhaps the salt and vinegar cancels it out. lol! If my zucchinis ever get going, I'll check it out. I had 3 beautiful zucchinis to pick and eat more than a week ago and nothing happening since. At least I'm finally starting to pick my earliest cherry tomatoes! The weather here has been harsh, to say the least.

Dang, I wish you were closer, I have two 5 gallon buckets of zucchini on my front porch and no one will take any more! Weather here has been in the high 80s most days, but rain about every 2 or 3 days, the garden is loving it. It feels kind of like a jungle, 85F with humidity at 98%!

Annie

wow, that’s a lot if zucchini. I’d take the larger ones, split lengthwise and scoop out the seed/pith part, then partially cook it before stuffing and topping it as if it were a pizza dough.… Makes a great light dinner. Our weather doesn’t match this year, Annie!

My mother always liked to make fried zucchini with the big ones.

I suddenly had zucchini again, so I’m trying the S&V recipe now. :)

They are near done, so I sampled a couple small ones. I love salt but these are WAY too salty, and I didn't add extra salt.