LadyBelle, do you think the recipe would work if the zucchini shreds were set out on a (Pam sprayed) cookie sheet and left in an oven with the door open at about 200 or 250 degrees to partially dry out for, say, about an hour? Not to fully dry, as when making zucchini chips, but enough to take out all that extra moisture so that the oil would crisp them when they were pan fried? If that worked, I could then dry out enough zucchini for three or four different meals and store what I didn't use. Dried and partially dried veggies keep pretty well, I think, don't they?

What do you think?