Dehydrating Zucchini

For Fantastic Breads and Chip Dip,
or Battered and Fried Zucchini!

Dehydrating zucchini is very easy to do and makes fantastic zucchini bread. It can be added to soups, and casseroles or as a dip for chips. How about cream sauces, or battered and fried zucchini?

I love this veggie in ratatouille, which is a dish comprised of onions, squash, zucchini, black olives, Italian herbs, tomatoes ... You can use it either fresh or dehydrated and I'll show you how easy it is – just click on the "ratatouille" link above!

If you want to make our ratatouille with fresh veggies, please check out our eBook. The eBook also contains the quantities of fresh ingredients in lieu of dehydrated vegetables. Just thought you'd like to know that. Read more about the eBook here.

There's not much preparation necessary aside from washing and lightly scrubbing zucchini first in cool, clean water!

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Zucchini has a good source of vitamin A, vitamin C, and Choline, followed by Niacin, Pantothenic Acid, vitamin B6, and Riboflavin.

Trace vitamins are Folate, and vitamin K. Minerals found in zucchini are Potassium, Phosphorus, Magnesium, and Calcium, followed by Zinc, Iron, Manganese, and Copper.

There are also trace amounts of Selenium. Zucchini contain Omega-3 and Omega-6 fatty acids.

Six Simple Steps free eBook from Easy Food Dehydrating and Safe Food Storage

Dehydrating Zucchini

Wash and slice the zucchini and cut into 3/8" slices and throw away the ends. Steam zucchini over boiling water for a few minutes.
Arrange the zucchini on your food dehydrator trays, making sure the zucchini slices don't overlap.
Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

Dehydrated zucchini will be brittle when fully dried.
Drying time: between 5-11 hours.
Please remember to rotate your trays for even drying.

Steaming zucchini, and dehydrated zucchini

This is a Great Mandoline from Amazon

Make it a little easier by using a knife or a mandoline, but please be careful. I was showing off there cutting two zucchini at one time ...

Practice makes perfect!

Make sure that you keep the cuts a uniform thickness, for even drying times.

Thinner ones make great chips, and thicker ones are OK for mashing up (after re-hydrating) for use in zucchini loaves.

The above image and/or link is an Amazon ad, and as such, should you purchase an item by clicking on it, a cookie may be placed on your computer and Easy Food Dehydrating may receive a small commission from your purchase.

When you've finished dehydrating zucchini, here's an easy baked zucchini recipe from Spend with Pennies. Don't forget to re-hydrate your zucchini prior to using it in the recipe.

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