The answer to what to do with a foot long zucchini (note that if it’s even larger, you’ll just want to grate it and bake bread.).
I slice the zucchini into thin rounds, about 1/8th of an inch, some may be a bit thinner than that. Place them in a bowl and toss well with 1 teaspoon of Extra Virgin Olive Oil per 12 inch zucchini. Then after placing them on the dehydrator trays sprinkle lightly with sea salt and dry for 10 to 12 hours. Watch them, if I want to go to bed and things are looking close I just turn off the dehydrator. When they are crispy they’re done. Let cool COMPLETELY before storing in an airtight container.