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Last Updated on August 30, 2024 by Jess
We’ve all been there. Our mind knows we shouldn’t plant so many zucchini plants, but our heart says, “Dooooo it.” And then we end up with a kitchen counter full of zucchinis that we can’t even give away anymore. We baked with them. Cooked with them. Now what? This is where dehydrated zucchini comes in!
I love to add zucchini as an additional vegetable to countless pasta dishes. However, I am not about to buy it in the winter months when I know how easy it is to grow in the summer. It just kills me to spend money on it. That’s when I started to make dehydrated zucchini as summer started winding down.
It is beyond simple and is a great way to keep zucchini for future usage. My absolute favorite way to use them is to add them as I am making any kind of veggie-ful soup or pasta dish. Generally speaking, they get thrown in at the beginning of the simmer step so they rehydrate as I cook.
Once dehydrated, I simply store it in a mason jar. You can use a handheld mason jar vacuum sealer, but I have had success keeping the zucchini for over a year in a mason jar that has not been vacuum sealed.
Ready to get started? Let’s go!
Your Steps to Dehydrated Zucchini
Wash the zucchini. No need to peel it. I prefer to cut it into about 1- 2 inch pieces, but zucchini chips or half moons are perfect too! Regardless, you’ll want to slice them to about ⅛ inch thickness, being sure to keep them uniform.
Arrange the zucchini on the dehydrator trays, being sure to leave space for the air to circulate. This is my dehydrator and I LOVE it.
Dehydrate at 120-140 degrees F for 6-10 hours until the zucchini is dry and brittle. You do not want it to be pliable. Allow to cool completely before storing.
Store the dehydrated zucchini in a clean, airtight container. I am partial to mason jars, but any will do. If you do choose a clear container (like a mason jar), be sure to store it in a dark, cool area.
Dehydrated Zucchini
Equipment
Ingredients
- Zucchini
Instructions
- Wash the zucchini. No need to peel it. I prefer to cut it into about 1 inch pieces, but zucchini chips or half moons are perfect too! Regardless, you’ll want to slice them to about ⅛ inch thickness, being sure to keep them uniform.
- Arrange the zucchini on the dehydrator trays, being sure to leave space for the air to circulate.
- Dehydrate at 120-140 degrees F for 6-10 hours until the zucchini is dry and brittle. You do not want it to be pliable. Allow to cool completely before storing.
- Store the dehydrated zucchini in a clean, airtight container. I am partial to mason jars, but any will do. If you do choose a clear container (like a mason jar), be sure to store it in a dark, cool area.
Looking for other ideas for your zucchini crop?
Here are a few of my favorites!
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