How to Dehydrate Extra Zucchini
Shred and dehydrate extra zucchini to add to hash browns, soups, and sweet breads.
Equipment
- Vegetable shredder, or food processor with a shredding blade
- Dehydrator, oven, or solar oven
- May also dehydrate zucchini on a window-type screen in hot, arid climates
Ingredients
- Zucchini washed and towel dried
Instructions
- Wash and pat zucchini dry.
- Grate zucchini with the largest setting on a grater, or shred in a food processor.
- Dump of all liquid that accumulates into your compost bin.
- Lay out the grated zucchini on dehydrator racks evenly and loosely. Do NOT let the zucchini clump. Thick clumps won't dehydrate evenly and can lead to mold.
- Set the dehydrator to 135F/57C, insert the racks and dry for about six hours, or until zucchini is completely dry to the touch.
- Allow to cool completely and "fluff" the bits of zucchini with your hands to check for doneness.
- Store in a glass jar with a lid for at least 24 hours and then check the sides of the jar for condensation. If you see droplets, the zucchini isn't finished drying and will mold. Return to the dehydrator and repeat process until dry.
- Store in a glass jar in a cool, dark place for up to a year.
Notes
If you don't have a dehydrator, you can dehydrate zucchini in the oven following this same method, but set the temperature to as low as your oven will go. For most ovens in the US, that's 175F/ C. Check frequently and stir to prevent burning the zucchini.
You may also dry shredded zucchini on a piece of screen in hot, arid climates. Cover with a piece of linen or cheese cloth to prevent dust and bugs from lighting on your zuke. Provide excellent air circulation and fresh sunlight, if possible. Ruffle shreds every day to ensure even drying. Plan for 2-4 days of drying.
To learn about dehydrating in your solar oven, see below in the article.