Zucchini and How to Prepare for Drying

 

Well folks it’s getting knee deep in zucchini around here so I am drying a lot of it for future use.  Now as you know you can’t reconstitute them and have it come out looking like a fresh vegetable because it would look like mush. So what I do is blend it with bell peppers, onions, some chili flakes and dried carrots till you can shake it out of a spice bottle.  You know the kind with holes on top you buy at the store for extra spices.  It gives salads, soups, dips and even meat a nice flavor and it cost you pennies.

Preparing the zucchini is easy; first, I put in piles by size.  If you have a garden you might want to pick them medium size, otherwise they get grainy and seedy.  If they are given to you, sometimes you get them the size of a loaf of bread.  So those are the ones you use for drying.  They still have flavor but not fresh enough to cook and look good.  You want them dark green in color for eating.  Some are discolored yellow looking I try not to even dry those because they are going to be seedy inside and not much meat. (They are good for the compost pile or if you’re saving seeds to dry)

I wash the zucchini with either water or vegetable wash.  Then pat dry and set on paper towel.

I use a mandolin to cut in even slices, but I have also just used a knife and they come out fine.  Cut about ¼-inch slices and put them on the drying racks for the dehydrator.  The usual time for drying is about 9 hours to get them crispy.  It might take longer in some areas, depending on the humidity where you live.  The main thing is to get them dry or you will find a lot of moldy vegetables in your bag later.

Whether you use an electric dehydrator or your drying rack outside you can enjoy your vegetables all year long.

If you like stuffed zucchini: You can make a batch and freeze it.  I use ground turkey and mix it like a meat loaf and stuff the zucchini and freeze it.

Preparedness Mom

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7 Responses to Zucchini and How to Prepare for Drying

  1. bartimaus says:

    Do you have to blanch them before drying? When I dried potatoes w/o blanching, they turned very dark but your zucchini looks great.

  2. I have dried zucchini. They come out so crispy and sweet. I do cut the pieces thinner than 1/ inch, much thinner. I have a zucchini casserole that I think would be perfect with the dehydrated zucchini slices. But, I enjoy eating the dehydrated slices, so there are never enough for the casserole.

  3. Mystery Guest says:

    Fresh Zucchini is a top notch food for diabetics. As it and crookneck etc. are just water. The trick is the seasoning and how you cook it.
    Those big ones are the ones I stuffed. My late husband could sure chow down on them.
    I was wondering if those dried ones wouldn’t be good layered in with like eggplant parme???? (can’t spell that). If it was prepared and let sit for a while before cooking seems the squash would rehydrate, or rehydrate after the water is cooked out of the eggplant.
    I put zucchini in stews nearly at the last minute when they were fresh, think I would do the same for the dried.

  4. Selene says:

    Before you put then in the dehydrator, sprinkle them with spices.
    Salt, pepper, garlic, onion, celery.
    use one or two or however many spices together or in combination.
    use your favorite. They are like potato chips when done.

  5. Anon says:

    I am not experienced at this all, but I bet that dried zuchinni would work well in place of potatoes in scalloped potatoes?

  6. Prepardness Mom says:

    I haven’t tried it, but am sure it will be on my list to try. Thanks

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