To use your summer bounty in the dead of winter, just re-hydrate squash and add it to pureed soups, stews, and other dishes.For those using an oven, remain at home to monitor the squash and wait to remove it at the right moment.Blanching is the simple process of boiling the squash whole for about one minute, and then, immediately plunging the hot vegetable into extremely cold water.Remove the dried squash from the dehydrator, and let it cool at room temperature for 10 minutes.Label the containers to identify the contents and include the date that you dried the squash.Store the dried squash in airtight storage containers, and leave them in a cool, dark place.Once the vegetables are properly plumped up, pour off the water, and use the squash as usual in your favorite recipe. .

Dried Zucchini (Save Some for Winter!)

When I was a little girl and we’d go to Italy in the summer, there would be bamboo stalks with circles of zucchini hanging on them, drying in the hot, Italian sunshine in my mother’s village.Once dry, they would be put away for wintertime, when they could be re-hydrated and cooked for a delicious zucchini dish.Just follow these simple directions now, and I’ll be posting a recipe later this year, when fresh zucchini from the garden is just a faded summer memory–sigh!Next, cut into thin slices, and slip onto a clean dowel, or bamboo stalk if you have one lying around!Finally, pack those babies away in an airtight tin, or ziploc bag (removing as much air as possible).Don’t miss another travel or recipe post; subscribe to my free subscription below! .

Zucchini Chips: Recipe for Food Dehydrator

Select slender, immature zucchini, before the seeds mature.Wash the squash, and remove the blossom and stem ends.We like to soak them in a simple soy sauce marinade for a few minutes, or sprinkle them with paprika, salt, and chipotle powder.Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours.Alternatively, soak them in water to rehydrate for up to 2 hours (once zucchini season is past us).Drain and cook the slices with onions and butter, and add them to casseroles or other baked dishes.It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. .

Dehydrated Parmesan Truffle Zucchini Chips

Dehydrated zucchini chips flavored with truffle oil & sprinkled with grated parmesan cheese for a nutrient-packed snack.But I love the idea of dehydrating to save the summer’s bounty of produce for later – anything that reduces food waste is a win-win in my book.You can dehydrate food outside in the natural sunlight or you can use your regular ol’ oven on its lowest setting.Zucchini is abundant during the summer months but you should be able to still catch them at your local farmer’s market.Loading... Yield: ~100 chips Print Recipe Pin Recipe Description Dehydrated zucchini chips flavored with truffle oil & sprinkled with grated parmesan cheese for a nutrient-packed snack.salt 1/4 tsp ground white pepper Instructions Line 4 baking sheets with parchment paper and preheat your oven to 100 degrees F or its lowest setting.Place zucchini slices in a medium-large bowl and add the truffle oil, parmesan cheese, salt and white pepper and toss to evenly coat.“Bake” zucchini at 100 degrees for roughly 8 hours or leave them in the oven overnight.Truth be told, zucchini is not my favorite vegetable in the world (cue the gasps and jaw drops). .

Dried Zucchini Recipe - How to Dry Zucchini

Yes, fresh zucchini are good — excellent, if you get them before they’re as big as truncheons — but anyone who grows zukes always has too many.I’ve even seen a web page offering dried zukes from Sicily jarred in olive oil — at $10 plus shipping.Now zucchini are basically squash-flavored water, so I was pretty sure an hour would draw out a lot of moisture and get the salt all the way into the slice — to preserve it from mold.After an hour, the zucchini is borderline too salty to eat fresh, but works well as a preserved product.At first I hung these by attaching the skewer to the clips on the kind of coat hanger designed to hold skirts or pants.If you want to preserve them, do this: Salt the whole hour, press the zucchini gently with a cloth towel.Dredge them in vinegar (white wine would be ideal), dry until they are very leathery and store in a glass jar submerged in olive oil.I prefer to just cook my dried zucchini as the Sicilians do: In olive oil, with mint and chiles.The dish couldn’t be easier, although there is one tip I can offer: Dried zucchini lack the water that normally causes that pleasing sizzle in a hot pan, so you might think you’re not heating the squash enough at first. .

Delicious and Nutritious Dehydrated Zucchini Chips

Brenda has been eating vegan for decades and has collected many delicious recipes that nurture and sustain.Vote For Monsieur Doughboy So He Can Get To Iron Chef America!We can reduce or even eliminate potato chips and the like from our diet by making better choices.Most homemade chips end up being much less expensive and add vitamins and nutrients that commercial snacks do not offer.But I have found that other vegetables make delicious chips and take only minutes to prepare.A mandolin works great to maintain uniform thickness.Pour in olive oil, mix with hands to coat every slice of zucchini.Timing will vary with each batch due to moisture in the air and the individual dehydrator used.Also, I usually use cooking spray to add a touch of oil which reduces calories.Sometimes we need to splurge though, and the spoonful of oil was good for the entire batch.Question: Could one blend cashew, jalapeno, and olive oil or a flavorful dressing and then coat kale chips with this mixture before dehydrating?That makes me think about ranch dressing, onion and garlic powder, and many more seasonings. .

15+ Ways to Preserve Zucchini: Freeze, Can, Ferment, and Dehydrate

There are four main methods for how to preserve zucchini: freezing, canning, fermenting, and dehydrating or drying.Zucchini can sometimes grow a little bit out of control in the garden, and sometimes you end up with too much of a good thing!We’ve given them away, fed them to the chickens, made loaves of zucchini bread, and cooked them every which way.Below are all the ways to preserve all of that extra zucchini in your garden so that you can enjoy it throughout the year!Shredded zucchini that has been frozen and thawed works well for using in recipes, especially baked goods.Just put zucchini spears into a jar, cover them with a saltwater brine, cover the jar with a towel fastened with a rubber band, and setting it in a cool and dark place for a couple of weeks.Dehydrating is a great way to preserve the harvest, especially for food storage purposes.You can fit a huge amount of veggies in a jar once they are dehydrated.You can also just simply dehydrate zucchini in pieces for food storage to add to soups or other recipes later on.I hope this post helps you discover some new ways to preserve the zucchini from your garden! .

The Complete Guide to Preserving and Using Preserved Zucchini

And jokes about leaving bags of zucchini in unlocked cars at the local grocery store are no longer funny.Do you need practical ways to use all your frozen, pickled and dehydrated zucchini?Turns out, you can easily write a short book about zucchini.At a certain size and age, the zucchini start to become spongy in the center and the seeds become prominent.This is always the case for me on the “ones that got away,” you know, the small zucchini you didn’t see that quadrupled in size overnight.Even if shredding the zucchini, this middle spongy part isn’t good eating.You will be able to tell if your zucchini has this because: A. you will see larger seeds, and B.

there will be a difference in the color from the center core to the outer flesh.If you feel you want to peel it for other reasons, like blemishes or rotten spots: stop!Fill freezer bags full of shredded zucchini and freeze.If you have a specific recipe that you use frozen shredded zucchini for, consider measuring out the amount called for in the recipe- that way it is ready to go, and when you thaw it you’ll have exactly what you need.And if I am really, really lazy, I put the bag of frozen zucchini in the dish drying rack in the sink.If you didn’t plan ahead and need zucchini RIGHT NOW, you can quick thaw it.If it is in a freezer bag you can bring a pot of water to almost a boil (but not quite!).Since I do a lot of cooking, I feel confident in altering the recipe as needed.If you aren’t comfortable with this, just follow the recipe as written and use the same amount of thawed zucchini that fresh is called for.In a casserole pan add cooked and drained ground turkey or pork sausage and then top that with a thick layer of shredded zucchini (really press as much water out as possible).Next, a layer of fried onions and bell peppers, as much marinara sauce as you like, and topped with cheese if you’re so inclined.In a medium-sized oven proof skillet (like this one), sauté your veggies, then add in your precooked breakfast meat and brown it up slightly.Season with salt and pepper, add any cheeses you wish, and put it in a 350° F oven for about 20 minutes, or until the middle is set.Fritters| You really, really have to squeeze the livin’ daylights out of the thawed zucchini in order to make good fritters, but it will be well worth it.This is usually just zucchini mixed with something to bind it together (like egg and some type of flour) plus whatever seasonings you like.Sneak it into chili for an extra vegetable boost, or any other soup for that matter.I actually cut the loaves in half for freezing (because for just two people, I don’t usually want to thaw a whole loaf at a time).The bottom line is that no matter how you prepare it, when you freeze zucchini it will thaw and be on the mushy side.It will still hold its shape, it will taste good and add volume to your meal.Using young, tender squash that don’t have thick, hard skin is of utmost importance here.If the skin is tough, freezing seems to magnify the hard rubberyness of it, which really accentuates the mushy inside.Load the slices into freezer bags, squeeze out the air and seal.If you do this, first line your baking sheet with wax or parchment paper, lest your zucchini freeze to the pan and make you angry.I make a hearty Italian soup with spicy sausage, onions, peppers, kale, green beans and zucchini in a light tomato-y broth.Really, any soup or stew that you want to stretch or add extra veggies and nutrients to is a good candidate for frozen zucchini.Stir Fry| Because of all the other textures and big flavor in an Asian stir-fry, I think that a-little-on-the-mushy-side zucchini fairs well in it.Sautéed or Roasted| You can also prepare thawed sliced zucchini just like you might if it were fresh.For many people, that means just frying it up in a pan with a little oil, salt and pepper.If your dehydrator trays are stiff, rigid plastic- you should strongly consider using a fruit leather sheet.If you dehydrate on a low setting you can keep the zucchini “raw,” but it won’t last as long this way.If you dehydrate it on a higher “vegetable” setting, the added heat will inhibit the enzymes that will break down your zucchini and it will store much longer.One other tip- sometimes my zucchini is done dehydrating at an inconvenient time, like right before bed or right before I am leaving the house for a while.If the dehydrated zucchini isn’t sealed up right away, it will suck some moisture back from the air.I think that rehydrated zucchini ends up a little rubbery, which is fine for adding to things where it isn’t the star.To rehydrate, add the dehydrated zucchini to really hot or boiling water and let sit for 10-15 minutes.It is so unexpected, plus a great way to add more vegetables into your (or your kid’s) diet.In my opinion, dehydrated zucchini slices aren’t good for as many things as the other preservations methods are.Healthy Low Carb Lasagna| In my opinion, rehydrated zucchini slices are a little bit rubbery.Unlike using fresh zucchini, the dehydrated slices won’t make your lasagna watery plus they hold their shape well.Consider slicing the zucchini lengthwise (instead of in circles) to make longer, noodle-like sheets.You can pickle zucchini just like you would cucumbers, green beans, okra, or anything else….Um, homemade tartar sauce with finely chopped zucchini pickles….The big benefit is that when you eat these fermented foods, you get an incredible dose of good bacteria to your digestive system along with your zucchini.People have been fermenting foods for centuries without any special gadgets or containers.These provide an airtight seal on any wide mouth mason jar, but allow fermentation gasses to escape, and prevent air and bacteria from entering your jar and spoiling your goods.Some people simply cover their jars with a towel clamped with a rubber band, but this can let bacteria in and it is more likely that your zucchini will turn moldy with this method.In a small bowl combine the sea salt, whey and 1 cup of water.Cover the jar and store in a dark, cool place; allow it to sit for several days.When the zucchini has reached your desired level of fermentedness (usually between days 3-6), store in the fridge to greatly stop the process and preserve it.It is the liquid that sits on top, or forms in the dips left after you’ve scooped some yogurt out of the container.In a jar, layer 1/2 cup of shredded zucchini followed by a light sprinkle of salt.Cover the jar and store in a dark, cool place; allow it to sit for several days.Taste every day until the zucchini reaches your desired fermentation level.Once it is perfect, store in the refrigerator to slow the fermentation and enjoy for weeks.This is a single batch recipe, meant to be stored in the fridge and eaten fresh.This recipe makes 5 pints and is water bath canned for preservation. .

Dehydrated Zucchini Chips Recipe

If you need a healthy replacement for your potato chip habit, these are fantastic!The thickness of your zucchini will also dictate how long it needs to dehydrate.You can even season them with spice mixes for some extra zing.Blanching will help preserve color during dehydrating, but it’s not essential.Then strain and pat dry with a paper towel.The important thing with dehydrated zucchini chips is to store them in an air-tight container, and remove as much air as possible.And moisture will be soaked up by the dried zucchini and it will start to mold.I keep mind in a zipper-top plastic bag that I press the air out of.If you have a food saver, you can store these in a canning jar that you suck the air out of.While plain zucchini chips are fantastic, sometimes, you want a little something extra.Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox.Dehydrated Zucchini Chips Delicious, low calorie, low carb chips with fantastic crunch!Print Pin Prep Time: 5 minutes Cook Time: 14 hours Total Time: 14 hours 5 minutes Servings: 2 servings Calories: 77 kcal Author: The Gracious Pantry CLICK TO WATCH THIS RECIPE IN ACTION!Nutrition Serving: 0.5 the recipe | Calories: 77 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 36 mg | Potassium: 1184 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 907 IU | Vitamin C: 81 mg | Calcium: 73 mg | Iron: 2 mg. .

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