Recipes for dehydrated summer squash?

It’s peak squash production time here in New Mexico. With all the other harvesting and preserving that needs doing, I am reluctant to slice, thread, hang and sun-dry the bounty for winter because I don't know how to prepare them. I’d really like a recipe (or fifty) that would motivate me to put up summer squash now so I can look forward to preparing them in January, February and March. Very few cookbooks (okay, none of those that are in my library) have recipes that use calabacitas secas: the sliced, threaded, sun-dried and wreathed dried summer squash saved for the lean months. I once had a fluffy, cheesy Mexican fritter, made with calabacitas secas smothered in red chile sauce and it was amazing. That recipe alone would make the squash preservation process worthwhile. Anyone willing to share their recipes?

You can make a flour out of dried squash, after that possibilities are endless.
https://www.amodernhomestead.com/how-to-make-squash-flour/

They are good added to pasta sauce or most any soup. Really like them in a white bean chowder or potato soup.

I really like them eaten as chips with salsa or dip. In my current climate, as soon as you open the jar they pick up moisture and get leathery rather than crispy, so I don't do it anymore. Might work well for you, though.

I've also used them layered in casserole or lasagna type dishes, so they rehydrate and soak up the sauce as the dish bakes.

I haven't made this with dehydrated but was planning to try this year: I make enchiladas with sliced and cooked yellow squash, onions and rajas. I feel like it could work well with dried squash in the winter.

I dry summer squash, grind it into a powder, and add it to baked goods throughout the year. I generally substitute 1-2 tablespoons of flour for every cup. I live in a humid area, so I store the powder in the fridge to prevent clumping.

I checked out the link above and am curious now to try squash powder in place of coconut flour. I don't like the texture of baked goods with coconut flour and want to see how this compares.

These are all helpful replies; thank you for the suggestions so far.
How would one substitute dry zucchini for fresh in a baked loaf such as zucchini bread or this summer cake recipe posted by Lehman's?

Is there a need to rehydrate the squash in cases where, unlike a saucy casserole, there is not extra moisture? If so, how is this accomplished?