Let's talk about zucchinis!

This summer we had a LOT of zucchinis at home, growing in our garden.I almost couldn’t believe my mum when she send me pictures of how many we had, asking ”What should we do with all these??”So when I came home for vacation I accepted the challenge and experimented with zucchini in my cooking and baking. I really love zucchini, they don’t have a lot of flavor but take in everything you season it with like a sponge, so you can use it in almost everything you want.Zucchini is delicious fried, oven roasted, in stews, grilled or just raw with a nice dip like hummus or guacamole. But I also used it in baking bread, chips, patties, in sushi and even shredded in my oatmeal in the morning. A new favorite is to use my spiralizer to make zucchini noodles, so easy and fun. Zucchini is rich in C-vitamin which will boost your immune system, it also contains potassium which regulates your blood pressure. The beautiful green shell has K-vitamins and is good for digestion. So it’s not only practical in cooking it’s good for you aswell! Just a few of the zucchinis we had in our garden. Some of them were really big aswell!  Fried zucchini with pumpkin, mushroom, mixed salad, quinoa and buckwheat. Zucchini in sushi with other yummy things like mango, avocado, sweet potato and mushroom.I served them with a side of sprouts with  a lemon-tahini dressing. Lunch at Yogayama in Stockholm when I was there during Stockholm fashionweek, here zucchini as a compliment to this wildrice and bean bowl. Something I've wanted to try out for a while is zucchini chips!. This is a really easy recipe, it takes some time but its worth it!Zucchini chips Ingredients:1 large zucchini2 tbsp olive oilsalt Instructions:Pre heat the oven to 225° F (around 100°C).Put parchment papers on two baking sheets.Slice the zucchini very thin, if you have one use your mandolin.Place the slices on a sheet of paper towels, and press the zucchinis with an other piece of paper towel. Zucchinis tend to be very watery so this helps to make them crispy when baking.Line up the zucchinis on the baking sheets, make sure they are seperated from eachother.Use a pastry brush to brush the slices with the olive oil on each side.Sprinkle salt over the slices, but don’t over season them. It’s better to season them more later because they will shrink in the oven.Bake the chips for two hours until they start to get a bit golden brown and crispy.If they’re not completely crispy but you don’t want to burn them, it can be a good idea to turn down the heat a little and baket hem a bit longer.Let the chips cool down before removing and serving them.Keep them in an airtight container for maximum 3 days.