It’s zucchini time now. Why not preserve them for later use in upcoming hiking trips? Dehydrating zucchini and summer squash is very easy and do not require much preparation – just wash and lightly scrub them in a cool, clean water.
There are 3 forms of dehydrated zucchini I usually use to create my backpacking meals: slices, shreds and powder.
Thinly sliced, seasoned and crispy zucchini chips make a delicious hiking snack. Dried zucchini rings also good in trail pizza or pasta recipes.
You can use dried zucchini shreds to thicken soups and stews, to enhance the flavour of your backcountry dishes and pump up the nutrition value.
How To Dehydrate Zucchini
2 medium size zucchini
1 tbsp freshly squeezed lemon juice
1 tsp your favorite seasoning mix (Italian, Zaatar or Herbs de Provence)
1 garlic clove, minced
Sea salt, to taste
Wash the zucchini. Cut off both ends. Thinely slice zucchini about (1/4” – 1/8″ thick) using mandoline, food processor or just knife. Place sliced zucchini in a large bowl.
In a small bowl whisk together lemon juice, garlic, seasoning mix and sea salt.
Toss zucchini with lemon juice mixture. Stir until thoroughly coated.
Spread zucchini rounds in a single layer on dehydrator mesh tray.
Dehydrate at 135F/57C for 6-12 hours until crispy. Store chips in an airtight container in a dark, cool place.
How To Make Dried Zucchini Shreds
Wash the zucchini. Cut off both ends and slice in half lengthwise. Shred the zucchini using a food processor or cheese grater.
Squeeze out excess water from zucchini. Spread on dehydrator tray lined with non-stick sheets or parchment paper.
Dehydrate at 135F/57C for 6-12 hours until the shreds are totally dried out and crunchy.
How To Make Zucchini Powder (Flour)
To make a zucchini flour, grind slices or shreds in a coffee grinder/food processor into a powder.