This is a good way to preserve summer vegetables for later eating. The recipe will not completely dry them, so they’ll have to be refrigerated. Put in salads, reheat as a side dish–all the ways that one would use them fresh…

2 medium zucchini, cut into 1/4-inch slices, or all zucchini
2 medium summer squash, cut into 1/4-inch slices, or all summer squash
1 T olive oil, or to taste
salt and pepper, to taste

1. Preheat the oven to 200ºF. Gently toss the slices with the olive oil. Place on baking sheets in a single layer. Sprinkle with salt and pepper.

2. Bake, turning once, until the slices shrink to about half their original size, about 2-1/2 hours. Let cool. Place in a container and store in the refrigerator.