Thursday, July 22, 2010

So, what to do with all those zucchini?

We have a small 4 x 40 plot at a community garden.  Due to limited space we were restricted as to how much we could plant . . . among other things we decided to plant only two zucchini plants. Based on the amount of baby zucchinis I’ve seen we’re going to have a healthy crop! 

So, what to do with all those zucchini? 

Of course there’s always the classics . . . zucchini bread, stuffed zucchini, fried zucchini, etc . . . but I found a great way to preserve them and enjoy them as a healthy snack, as well.  Dehydrate them . . . zucchini crisps

v     Slice the zucchini very thin
v     Put the slices on dehydrator trays
v     Sprinkle VERY lightly with salt, garlic powder, or whatever spices you like.  (Be careful not to use too much salt because it will concentrate as the zucchini dry.)
The thin slices dry very quickly . . . in couple of hours.  Voila! You have zucchini crisps.  A yummy HEALTHY snack, imagine that!    Because they are dehydrated they will store well in an airtight container.  


  1. Hey there! I have a question...I tried this at home, but mine went really soft after storage. Any advice?


  2. If they were soft then they weren't completely dry. If they're at all flexible then there is still moisture in them. You can't over dry them but you can definitely UNDER dry them. IF there is still moisture in them then you'll get spoilage.

  3. How long do I leave them in dehydrated and what temp???

  4. Darla,

    I would set your dehydrator somewhere between 135 and 145 degrees Fahrenheit. That's the temperature that my dehydrator recommends for zucchini. It also recommends leaving them in for 6-12 hours, but if you check on them from time to time, you'll know when they're dry. Dehydrating is, thankfully, a fairly forgiving process.