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.
Here's How:
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.
Tips:
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
- Knife
- Dehydrator
