How to Dehydrate Zucchini
Dehydrated zucchini takes up very little space. Believe it or not, about four pounds of zucchini will shrink enough to fit into one pint sized jar. See how to preserve zucchini and summer squash by drying.
Prep Time20 minutes mins
Dehydrator Time11 hours hrs
Total Time11 hours hrs 20 minutes mins
Course: Pantry
Cuisine: American
Keyword: dehydrate zucchini
Servings: 16 servings
Calories: 9kcal
Author: Grow a Good Life
- 4 pounds zucchini
- 4 pounds yellow summer squash
Prepare the Zucchini and Summer Squash:
To Dry Using a Food Dehydrator:
Arrange the slices in a in a single layer on the dehydrator trays.
Turn on your dehydrator, and set the temperature between 125˚F and 135˚F (or per your dehydrator's instructions).
Let the zucchini dry until brittle, between 5-11 hours depending on the humidity in the air and moisture level in your zucchini.
Swap the trays about half way through to dry evenly.
To Dry Zucchini in an Oven:
Lay the slices in a single layer on a parchment lined baking sheet.
Set the oven at the lowest temperature, usually this is around 150˚F degrees.
Place the baking sheets in the center of the oven. Leave the oven door open a few inches and watch carefully so the zucchini doesn't burn.
Drying time ranges between 2-5 hours. Zucchini is brittle when dry.
Storing Dehydrated Zucchini
Remove the dehydrated zucchini from the dehydrator or oven and let cool for about 10 minutes.
Once the zucchini and summer squash have cooled, place the pieces in a jar. You can keep them separate, or mix them together. Label and store the jars in a cool, dark place. Makes about 2 pints of dehydrated zucchini and summer squash slices.
Serving: 0.25cups | Calories: 9kcal | Carbohydrates: 1.9g | Protein: 0.7g | Fat: 0.1g | Sodium: 6mg | Potassium: 148mg | Fiber: 0.6g | Calcium: 9mg