I cut up the large zucchini and had a few smaller pieces left over which I chopped for stir fry later. Greasing the pan and the top of each zucchini chunk w a brush dipped in olive oil, I placed some water in the pan. Then I baked it for 2 hours at 300F. It's still firm and was just starting to make a whistling noise in the oven when I pulled the baking sheet out. The water had evaporated.
Once cooled for an hour, I pulled out the center and tossed it, cut off the skin, and got 3 c into small chunks.
This is what is used for the first ingredient of the recipe above.
