Dehydrating Zucchini At Home

Dehydrating zucchini and summer squash is a great way to preserve your harvest for later in the year.

| December 2014

You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-round diet. The following excerpt on dehydrating zucchini is from chapter 5, “Vegetables.”

You can purchase this book from the Mother Earth Living store: The Beginner's Guide to Making and Using Dried Foods.

Vegetables are often the mainstay of the dried-foods pantry because they can be used in so many ways. Rehydrated beets, corn, cauliflower, and winter squash, for example, look just like fresh-cooked vegetables and can be served by themselves to bring the taste of the harvest to any meal, any time of year. Other dried vegetables work best when used in hearty soups, stews, casseroles, or other dishes. Dried vegetables are easy to store and take up less room than canned or frozen vegetables.

Zucchini and Other Summer Squash

As used here, the term “summer squash” refers to squash with thin, edible skins and tender, somewhat watery flesh embedded with small, soft seeds. Zucchini are the most common summer squash; yellow squash (straight or crookneck) and pattypan squash are two other common varieties. (Winter squash have hard rinds, firm flesh, and a core with large, woody seeds).

Vegetable Dip Recipe 

Choose small to medium-size squash, which will have very small seeds. If you have monster zucchini in the vegetable patch, it’s better to use it fresh for zucchini bread, although you could quarter it and cut away the seedy center, then use the rest of it for dehydrating.

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