How To Dehydrate Zucchini Step be Step

Have you ever grown zucchini before? It’s one of the few veggies that produces a legitimate bumper crop! I couldn’t find enough people to give it away to. I had zucchini stashed everywhere, frozen, refrigerated, and yes, dehydrated.

Whether you grow it for yourself, get it from the farmers’ market, or have neighbors, friends, or family that gift you with part of their bounty, it can be tough to use it all up before it goes bad. I’ve taken to dehydrating it because it makes this versatile veggie even more so!

Drying zucchini makes a wonderful ingredient, topping, and snack. There’s just no better way to do it, in my opinion. In this article, I’m bringing you a step-by-step guide on how to dehydrate zucchini the right way. Let’s dive right in.

What You’ll Need

Zucchini: Not much of a surprise. If you want to dehydrate zucchini, you’ve got to have fresh zucchini. But not just any will do. Only pick out the ones that are perfectly ripe, very firm, and small or medium-sized. Large varieties have large seeds that are best removed, but the smaller ones have edible seeds you won’t even notice in the finished product. They also tend to have a superior texture once dehydrated.

Baking Sheet (if using oven): You can dehydrate zucchini in your oven if you want to; you don’t have to have a dehydrator. If you’re going this route, though, you’ll need a baking sheet.

Parchment Paper (if using oven): Likewise, if going the oven-dried route, you’ll need parchment paper to line the baking sheet.

Oven Thermometer (if using oven): Once again, if you are using an oven in lieu of a food dehydrator, you’ll need an oven thermometer for the job. You can’t trust your oven’s built-in temperature controller or thermometer for this since we will have the door cracked for the process.

Knife: A kitchen knife or paring knife, at your preference. Make sure it’s sharp since you’ll need to precisely size the individual pieces for the best and safest results.

Mandoline (optional): A mandoline is strictly optional for this task, but it really does come in handy for dehydrating zucchini since it will give you precise and easy control over the size of individual slices. If you want to make zucchini chips, accomplished with thin slices, this is a lifesaver.

Grater (optional): Grated zucchini is awesome in all kinds of baked goods, from breads to muffins, and also perfect for making pizza toppings, soup ingredients, and more. If you want to go this route, you’ll need a cheese grater, but if you aren’t, you don’t need this at all.

Cutting Board: Self-explanatory.

Pot or Saucepan: The secret to getting perfect dehydrated zucchini is blanching. To do that, you’ll need boiling water. A large pot or saucepan will take care of it.

Large Bowl: The other part of blanching is a cold shock in ice water after we boil the zucchini pieces. A large mixing bowl made of plastic, glass, or metal is what we need.

Water: Water both for boiling and for making the ice water bath.

Ice: Self-explanatory. Note that you will need a bunch in order to get the water cold enough to rapidly quench the hot zucchini, essential for deactivating certain enzymes present in the food.

Slotted Spoon: For stirring the zucchini and transferring it from the pot to the ice water bath and then lifting it out of the ice water.

Airtight Food Storage Container: Crucial for properly storing your finished, dried zucchini. Glass, metal, plastic, whatever. Use anything you want here as long as it is very clean and has a great seal. Opaque is a little better if you have it since it will prevent light from getting to your pieces.

To Blanch, or Not to Blanch? That Is the Question

Depending on who you ask, you absolutely have to blanch zucchini prior to dehydrating it, or you don’t. Is it a good idea? Is it optional? What’s the right thing to do, here?

I say it depends on how you are preparing it and what you’re using it for… If you’re going to make it into zucchini chips or you are cutting it into larger slices or chunks, you should definitely blanch it. It improves the quality, color, flavor, and texture.

But, if you are grating it or only plan on adding it to soups, stews, and similar dishes, you don’t have to because it’s basically going to dissolve anyway.

For informational purposes, I am including instructions on blanching below in the step-by-step, but know that you don’t have to if you are going with any of the preparation methods detailed just above.

Okay, with that settled, it’s time to get down to business.

Instructions

Step 1: Wash zucchini. The first thing you’ve got to do is wash the produce. Use cool water and a clean veggie brush or clean rag for the job.

While doing this, inspect the zucchini. Reject any that are already going bad or have large bad patches. Also discard any that are floppy or squishy. Once they’re all clean, give them a good shake to get excess water off.

Step 2: Prep zucchini. Transfer your washed zucchini to the cutting board. Use your knife and slice off both ends.

Use your knife, mandoline, or grater as appropriate to cut the zucchini into uniform slices, chunks, or other pieces. If making zucchini chips, use the knife or mandoline and, staying as consistent as you can, slice the zucchini into 1/8-inch rounds.

Otherwise, you can cut the zucchini into slices, half-slices, quarter-slices, or cubes. No piece should be larger than 1/4 inch thick. Take care to keep all pieces as uniform in size and thickness as possible to ensure even drying. This is important for quality and safety!

Step 3: Bring water in pot to boil, prep ice bath for blanching. Fill up your pot or saucepan with water, using filtered water if you have it. Leave a little bit of room for displacement, then put it on the stovetop and turn up the heat to bring it to a boil. While the pot is heating, fill your bowl with water, add lots of ice to chill it, then give it a stir.

Reminder: If using grated zucchini or you plan on adding larger pieces to soup or stew, you can skip this and the following step entirely.

Step 4: Blanch zucchini. Drop the zucchini pieces into the boiling water. Let them boil for between 2 and 3 minutes, opting for 3 minutes if you have larger, thicker pieces. Once that time has elapsed, use your slotted spoon to immediately transfer the pieces into your ice water bath, stirring to cool them down quickly.

Let the zucchini pieces rest in the ice water for about a minute.

Step 5: Drain and dry zucchini pieces. Once the pieces have chilled completely, quickly remove them using your slotted spoon and place them on a clean cutting board. Gently pat them dry with paper towels or a clean kitchen towel.

Step 6: Load trays or baking sheet. Place your pieces on the dehydrator trays or on your baking sheet in a single layer, making sure to leave space between them. Those that are stacked or touching will not dehydrate properly or at the same time as the rest, increasing the risk of spoilage in storage.

Reminder: If you are using a baking sheet with your oven, you need to line it with parchment paper.

Step 7: Set dehydrator/oven temp. Turn on your dehydrator and set the temperature to 135°F / 57°C. This is the perfect temp for zucchini and produces comparatively quick, reliable results while preserving flavor and texture.

If using your oven, this is going to be trickier because most residential ovens will not go that low, not even close. Turn on the oven and set the temp as low as it will go, leaving the door open to help control the heat inside.

Don’t forget to clip your oven thermometer on the rack where you can see it. You’ll have to fiddle with keeping the door a little more open or closed until you get the internal temperature between 130°F and 150°F (that’s around 60ºC).

Step 8: Process zucchini until done. Load the trays into the dehydrator or place the baking sheet in the oven. Then set a timer accordingly.

• In dehydrator: Depending on your dehydrator and the size of your pieces, they will take anywhere from 6 to 12 hours to finish. Start checking on them around the 6-hour mark. If they don’t look anywhere close to done, check on them at 8 hours and then every hour thereafter until they get close. Once they start getting close, check on them every 30 minutes until they are fully dried.
• In oven: If you are drying your zucchini in the oven, it won’t take nearly as long owing to the higher temperature and direct heat. The process should take between 4 and 6 hours. Check on the zucchini at 3 hours and then every 30 minutes thereafter for doneness. Note you might need to adjust the door to maintain the correct temperature, so keep an eye on them.

Step 9: Test a few pieces for doneness. Whatever method you are using, once the zucchini looks finished, pull out a piece and try to snap it. You’ll know the zucchini is done when it is very brittle and snaps cleanly with no bending or flexibility. It should feel completely dry, almost crumbly, and not spongy or tough.

If it isn’t quite done when you check it, that’s okay; leave it in for longer and then check another piece later.

Step 10: Remove zucchini, allow to cool completely. Once your zucchini is completely good to go, you’ll remove the trays or the baking sheet and set them aside on your stovetop or on a cooling rack to cool down to room temperature. This may take up to an hour.

Step 11: Place zucchini in container. Once it has fully cooled to room temperature, transfer the zucchini into your airtight food storage container using a gloved hand or a clean utensil. Make sure you secure the lid tightly and get a good airtight seal.

Step 12: Store in cool, dry, dark place. Place the finished zucchini in a cool, dry, dark location, preferably 50°F (10°C) or cooler. That will maximize shelf life. Wherever you store it, make sure the zucchini is protected from temperature swings.

Step 13: Done! You are finished. Enjoy your homemade, dehydrated zucchini.

Storage Life of Dehydrated Zucchini

3 to 6 months on average in a decent container in typical household pantry conditions, but up to one year in an excellent container and ideal conditions.

Mylar food storage bags, vacuum seal bags, oxygen absorbers, and high-end containers can all be used with dried zucchini to great effect for extending shelf life and preserving quality the entire time.

Rehydrate Your Zucchini Properly

The best way to rehydrate it back, assuming you can’t or don’t want to add it directly to a dish for whatever reason, is to place it in a saucepan and just barely cover it with boiling water. You don’t need to heat it! Boil the water, turn off the flame, then cover the zucchini with it.

By adding only as much water as needed, the zucchini will plump up and maintain a better texture. Too much water will make it mushy and unpleasant!