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.