From the photos you can see that in two of the pans, the zucchini are juicier, while the third dish on the plate is dry. This difference is due to the specifics of solar cooking. The ingredients such as salt and oil are the same in all three cases, but they are prepared at different times of the day. The juicy zucchini are cooked between 9 and 11am in the summer, under a lid, when due to the weaker sun the cooking becomes slower and the zucchini release their water. They are practically stewed in their own juice. There is no need to add water in this case, only oil and salt and, if desired, other spices.

When the zucchini are cooked between 11 and 12 or 12-13, the sun is strong and the technology is different. Due to the strong sun, the zucchini are cooked faster, in 1 hour, and do not manage to release their water. Therefore, they end up as a dry dish. At first, a little water is added to prevent the zucchini from burning, and the cooking begins under a lid. When they become soft, remove the lid and start stirring the zucchini to prevent burning. Experience with LD150 has revealed that it is better to simultaneously stir with one hand while gently turning the reflector left and right with the other to heat the pan evenly. Zucchini using this technology are rather fried.