Zucchini Bacon

Really wish I could take credit for this recipe but I can't.  My friend Brenda Miller was telling me about a BLT she ate a couple of weeks ago that was Vegan and Raw.  I have to admit never heard of vegan bacon, so off I went in search of a recipe for zucchini bacon that did not require a dehydrator because you all know since Dave Ramsey's FPU class no swiping the card to purchase items you can't afford.  That dehydrator is just gonna have to wait.

Lets get back to the Zucchini bacon - I did find a recipe and guess what --- yep I made it in my oven -- and it was good good good!

I did alter her recipe just a tad - the recipe came from Vegan Epicurean!

4 zucchini, sliced thin (I used Kitchen Aid mandoline 1/32 setting - I recommend you use 1/16 mine were a little to thin)
4 tbs extra virgin olive oil
3 tbs amber agave
3 tbs tamari sauce
3 tbs apple cider vinegar
1/2 tbs liquid smoke
fresh ground pepper to taste

Whisk the marinate and place the zucchini slices in a large zip lock bag or container with a lid.  Marinate the zucchini overnight, toss the zucchini periodically to make sure all slices absorb the flavor.

Preheat the over to 200 degrees - line a cookie sheet with parchment paper or you can use a pizza stone sheet like I did - place zucchini strips evenly on the pan without overlapping.  Bake your strips and use the leftover marinate to brush the zucchini strips while cooking.

Check the zucchini every hour, turn each slice and brush with marinate.  The thinner the strips the faster they will cook.  I cooked mine for 3 hours - how long you cook yours depends on how chewy or crispy you want yours.

Once you remove from the oven place on a paper towel to absorb the oil.  Then serve up your BLT. Enjoy