Mini Zucchini Focaccia.

Makes Two

2 Zucchini
juice of 1/2 lemon
1 teaspoon olive oil

1/4 red bell pepper sliced thin
1 tomato sliced thin
1 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon nutmeg
pinch salt

1. Using a vegetable peeler, first peel the zucchini, then create thin wide slices. On a mesh sheet or stainless steel sheet, spread zucchini slices one on top of the other, created two squares.
2. Spread lemon juice and olive oil on the squares. Then add the Vegetables (and spices).
3. Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours, until the vegetables are soft and the zucchini have slightly dried and firmed.



Recipe Detox Grade: 5



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