Dehydrating zucchini is a great way to store the seasonal abundance for use throughout the year! It can be stored for up to a year and used almost anywhere you would use fresh zucchini. All it needs is a little time in hot liquid and ity will plump up beautifully.
If you plan on steaming rice or boiling pasta, just add it in at the start, if your making broth for laksa, add it to the broth. Try adding it into soups, stews, braises, pasta sauces, pasta bakes, patties, zucchini slice (always a hit – recipe link here), cakes, breads etc. It’s also great for those adventurous types who enjoy a little trekking!
Dehydrated Zucchini
Zucchini Slice (Made with dehydrated zucchini)
Which Zucchini
All sorts of zucchini varieties can be dehydrated, although the round ones may be a little more difficult to work with. Choose small to medium-sized zucchini, ones that are firm and don’t bend. You can also use those big, overgrown zucchini, you know the ones that seemingly appear overnight to even the most diligent of gardeners, but you will need to peel these monsters and then remove the pith and seeds.
Preparation
- Wash the zucchini and dry with a clean towel.
- Remember to try and keep the pieces to a uniform thickness so that the drying time is the same for the product that you are aiming for.
- Zucchini slices/strips:
- It’s best to use the smaller, that is thinner (no bigger than 2-3cm/1 inch thick) zucchini for strips.
- Remove the stalk and then use a sharp knife or mandoline to cut the zucchini into 4-5mm thick slices/strips. Use for making lasagne or moussaka.
- You can prepare rounds in a similar manner.
Zucchini Slices
- Zoodles
- Remove the stalk and then using a sharp knife, mandoline or zoodler (I don’t use one for this as it is difficult to eliminate the pith), cut the zucchini into 4-5mm thick noodles – you can cut as for spaghetti or fettucini.
- I would use medium to large sized zucchini for zoodles, removing the pith – I find that the pith dries out and browns during the drying process.
- Use for making pasta recipes such as Bolognese, or add to your laksa or other Asian style noodle soups.
Preparing zoodles…
- Grated Zucchini:
- Remove the stalk and then use the large holes of a box grater, or a food processor with a grating attachment and grate the zucchini.
- I would use medium to large sized zucchini for zoodles, removing the pith, and for the larger hard skinned ones, remember to peel them – I find that the pith dries out and browns during the drying process.
- Use to make zucchini slice, add to soups, veggie patties, stews, casseroles, pasta sauces, there are so many uses…
Grating the zucchini _ I cheat and use my food processor.
Grated zucchini
Dehydrating
Dehydrating zucchini is super easy! Just follow these steps along with your dehydrator instructions.
- Blanching.
- I do not blanch grated zucchini.
- I do blanch zoodles and strips.
- I prefer to steam blanch, thus eliminating excess moisture from the process.
- Blanching is said to assist with maintaining nutrients, and also the appearance of the finished product.
- I steam blanch for 45- 60 seconds – some say that you should blanch in boiling water – it’s your choice…
- Do not over blanch!
- Arrange the zucchini on your dehydrator trays.
- Line the trays:
- I do have silicone trays for my dehydrator, but find the zucchini can still stick! So take the time to line your dehydrating trays.
- Cut pieces of baking paper to cover the trays of the dehydrator.
- The zucchini just slips off the paper when it is dehydrated.
- For zoodles
- Try to make nests – it’s easier to store them in wide mouthed glass jars without breaking them.
- Leave space between the nests to allow air to circulate during the dehydration process.
- For strips (or rounds)
- Lay the strips (or rounds) out on lined trays, leaving space between to allow for air to circulate.
- Do not overlap, they will stick to each other.
- For grated zucchini
- Scatter in an even layer over the lined tray
- Dehydrating
- Follow manufacturers instructions
The Finished Product
The finished zucchini should be crisp and brittle when they are completely dried. Once they are cool, take a few pieces and bend, if they snap they’re done – if they bend, they need more time in the dehydrator.
Conditioning
- to check that the zucchini is fully dehydrated follow the tips below.
- Loosely pack the zucchini in a sterilised glass jar.
- Check it daily for a week or so – you are checking for signs of moisture, condensation, even the beginnings of mould!
- Shake the jar to keep the pieces from sticking together.
- If signs of moisture appear (moisture, condensation), return the zucchini back to the dehydrator
- If there is evidence of mould, discard the zucchini (sorry!)
- After seven days, if there are no signs of moisture or mould, you can package your zucchini for long-term storage.
This slideshow requires JavaScript.
How to Store Dehydrated Zucchini
When properly dried and stored, dehydrated zucchini can last up to a year.
Dehydrated Zucchini
- Store in a clean, airtight glass jar.
- Some use moisture absorbing desiccant sachets, or oxygen absorbing sachets, to assist with keeping their zucchini product dry. This can be useful if they have stored their product in one large glass jar and will be opening it on a regular basis. It’s also useful if you live in sub-tropical and tropical areas.
- Once in the jar(s), label and date.
- Place the jar in a cool, dark, and dry place.
Some ideas for using dehydrated zucchini:
Now that you’ve gone to all of that trouble to dehydrate and store your zucchini glut, do not forget to use it. It’s better to use it, rather than keeping it for that “just in case” scenario, or for that “something special” thing. Often this doesn’t happen and you find it unused when the next season rolls around. Ahem – did you really go out and buy zucchini when you had it lovingly preserved and stored in your larder or pantry?
Some ideas for using your dehydrated zucchini:
Yum
Like this:
Like Loading...
