Sicilian sun-dried zucchini salad

A recipe I found when trying to determine if this dish, a favorite from Mandola’s in Austin, is a Thing or not. It is.

Slice zucchini (or other summer squash) thinly. Salt and let sit until a lot of water has come out of the zucchini.

Drain and squeeze out as much water as possible.
Dehydrate until leathery but still pliable. Currently I’m using my stove’s pilot lights to dehydrate.
Stirfry with garlic, basil, mint, pepper, and chili pepper. Add lots of olive oil and some vinegar or lemon juice to make a dressing.


  • If you don’t have a dehydrator or ever-burning pilot light, you can dehydrate the zucchini in the oven at a very low temperature or outside if it’s hot. Be careful of squirrels!
  • If your dehydrator/heat source is powerful enough, you don’t need to salt the zucchini beforehand. Add salt to the dressing at the end instead.
  • To make shelf-stable zucchini for later use, dry the zucchini until very dry, thin, and crunchy. Before stirfrying, rehydrate slightly by soaking in water for 5 minutes until pliable.

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