Zucchini and other summer squash are among the easiest vegetables to dry in a dehydrator. Although some publications recommend blanching the squash before drying, I find that additional step is unnecessary with these squashes. They keep their bright colors even without the blanching. I like to use rehydrated squash in pureed soups in the winter.
Slice the squash into 1/4-inch thick rounds or pieces.
Arrange the squash pieces on dehydrator trays leaving space between the pieces on all sides.
Set the dehydrator for 135F. Dry the squash until crisp-dry (usually about 6 hours).
Remove the dried squash from the dehydrator and let cool at room temperature for 10 minutes. Transfer to airtight containers.
To use dehydrated zucchini and summer squash, pour boiling water over the squash and let it soak for 15 minutes. Drain. Use in soups, stews, purees.
What You Need
- Zucchini or other summer squash