This summer I have zucchini coming out my ears. The cold, wet spring, in the end, didn’t finish off my zucchini plants and the hot, dry summer provided perfect growing conditions. I made loaves and muffins, I grated zucchini and froze it. We fried it. And we still have more. None of my company is allowed to leave without taking a zucchini… or three. This year in desperation I dehydrated them. I was amazed! They were crispy, had a natural mild sweetness, and were a delicious snack. I came up with a few easy toppings for variety. And you know they are a hit when the kids are eating them out of the dehydrator before it is even turned off.
- Slice zucchini in thin slices. Thinner means they dry faster, and are more crispy, but slightly thicker is ok too, because they curl up into great little “cups” that make excellent salsa or sour cream scoops!
- Choose your topping. If using oil, toss in a bit of oil and sprinkle on your toppings. Toss together in a bowl and place on racks in the dehydrator, or on cookie sheets in the oven.
- Dehydrate at about 135F for several hours or until crisp.
Toppings that taste fantastic (and I know because I’ve tried them):
Salt and Vinegar
Soak zucchini slices in vinegar for a few hours or overnight. Toss with a pinch of salt and dehydrate.
Toss with a few tbsp. of melted coconut oil and a cane sugar-cinnamon mix. Dehydrate.
Salt and Oil
Toss with a few tbsp. of grape seed oil or olive oil and a pinch of salt. Dehydrate.
Toss with a few tbsp. of your favorite herbs. I would suggest freshly-dehydrated dill or basil. Dehydrate.
Dehydrate as is. Dehydrated zucchini has a slightly sweet flavour and are surprisingly good with no toppings at all!
- Store in air tight container to preserve crispiness.
- Don’t over-salt them! They dehydrate and shrink up a lot so use salt sparingly.
- For the same reasons as above, don’t over-oil them.
- Reaching crispiness may take longer than several hours. My homemade dehydrator took a full day to do the job since I don’t have an accurate temperature adjustment on it.
This post has been linked to Real Food Forager’s Fat Tuesday, From The Farm Blog Hop #35 and Frugally Sustainable’s Frugal Days, Sustainable Ways #42.