How to Dehydrate Zucchini (Dehydrator or Oven Method)
Dehydrating zucchini is an easy way to preserve your harvest. Learn how to dry zucchini in a dehydrator or oven and store it for soups, pasta, and casseroles.
Ingredients
- 4 pounds zucchini or yellow summer squash
Instructions
Prepare the Zucchini:
- Wash zucchini or summer squash under clean running water to remove soil and debris.
- Trim off the ends and slice the squash into ¼-inch rounds, keeping the slices as even as possible so they dry evenly.
To Dry Using a Food Dehydrator:
- Arrange the zucchini slices in a single layer on dehydrator trays.
- Set the dehydrator temperature between 125°F and 135°F, or according to your dehydrator manufacturer's instructions.
- Dry until the zucchini slices are brittle and snap easily when bent, about 5–11 hours depending on humidity and moisture levels.
- Rotate trays halfway through drying if needed for even dehydration.
To Dry Zucchini in an Oven:
- Arrange the slices in a single layer on parchment-lined baking sheets.
- Set the oven to the lowest temperature setting, usually around 150°F.
- Place the baking sheets in the center of the oven and prop the door open slightly to allow moisture to escape.
- Dry until the zucchini slices are brittle and snap easily, about 2–5 hours, checking occasionally and rotating trays if needed.
Storing Dehydrated Zucchini
- Allow the dried zucchini to cool completely before storing.
- Transfer the pieces to airtight containers, label, and store in a cool, dark location.
- Yield: About 1–2 pint jars of dried zucchini.
Notes
Drying time will vary depending on slice thickness, humidity, and zucchini moisture content.
Shake the jar once a day for about a week and watch for signs of condensation inside the container.
Yield varies depending on zucchini moisture, but typically produces about 1–2 pint jars of dried zucchini.
Nutrition
Serving: 0.25cupsCalories: 25kcalCarbohydrates: 5gProtein: 1gSodium: 6mgFiber: 2gCalcium: 9mg
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