Last year I grilled eggplant and dehydrated them to use in casseroles and Lasagna. Thought I would try that with Zucchini this year.
Started with the Golden Egg Zucchini and sliced about 3/8 in thick, coated with EVOO and salt and pepper. Placed on preheated grill (400 F) and then grilled on both sides - 5 minutes each and then transfered into the dehydrator.