Hickory Zucchini Sandwich
Sweet hickory zucchini slices with mayo, greens, and tomato in between two buns.
Prep Time20 minutes mins
Cook Time1 hour hr
Servings: 2
Author: Amanda Nicole Smith
- 1 cup zucchini; sliced
- 1 tbsp olive oil
- 1 tbsp coconut nectar
- 1 tsp soy sauce; or tamari
- 1/4 tsp hickory liquid smoke
- 1/4 tsp sea salt
- 1/8 tsp spice mix*
- 2 basil leaves
Sandwich Options
- 2 sets of buns
- 2 to mato slices
- 2 lettuce leaves
- 1 tbsp egg-less mayo
Slice zucchini with a mandolin, or a steady hand about an 1/8 inch or thinner.
Mix together the rest of the marinade ingredients.
Smother the zucchini in the marinade, stack them on top of each other, and let them sit for about 10-20 minutes, or even overnight.
Lay them out individually on a dehydrator tray with a sheet.
Dehydrate at 115 degrees until they get soft and flimsy like deli meat, and with no excess water.
Store in an airtight container in the fridge for up to 3 days.
Alternatively you can use an oven at it's lowest temperature, preferably with a convection setting; times vary.
Spice Mix*:
Even proportions of whole seeds; fennel, fenugreek, coriander, mustard, cumin and half as much peppercorn.