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!
