How To Dry Zucchini


If your garden has produced an over-abundance of zucchini, consider drying a batch for later use. Dried zucchini is easy to store and requires very little space in your pantry. Drying will ensure that the flavor, texture and nutrients are retained. Reconstituted zucchini is delicious when added to soups and stews, and crispy zucchini chips are a healthy alternative to potato chips. For best results, dry only fresh, firm zucchini.

Step 1

Wash the zucchini under cool, running water. Remove the ends with a paring knife and cut the zucchini into slices 1/8 to 1/4 inch thick.

Step 2

Put the zucchini slices into a food dehydrator, and dry it at 100 degrees F until the slices are brittle. This can take 6 to 10 hours, depending on the thickness of the slices. Don't remove the zucchini from the food dehydrator too early, because improperly dried zucchini can spoil.

Step 3

Store the dried zucchini in an airtight container or a zippered plastic bag, and store it in a dry, cool place. The dried zucchini will keep best if it's stored where the temperatures remain below 60 degrees F.

Step 4

Reconstitute the dried zucchini before cooking by soaking it in warm water for 30 minutes, then drain thoroughly. Add the reconstituted zucchini to soups, stews and casseroles. For zucchini chips, add salt or your choice of seasonings.

Things You'll Need

  • Zucchini
  • Paring knife
  • Food dehydrator
  • Airtight container or zippered plastic bag
  • Salt or other seasonings (optional)


  • University of Missouri Extension: Zucchini, Zucchini Everywhere
  • Benefits of Food Dehydration
  • Farmgal: How to Dry Fruits and Vegetables
Keywords: dried zucchini, zucchini chips, zucchini

About this Author

M.H. Dyer is a long-time writer, editor and proofreader. She has been a contributor to the East-Oregonian Newspaper and See Jane Run magazine, and is author of a memoir, “The Tumbleweed Chronicles, a Sideways Look at Life." She holds an Master of Fine Arts from National University, San Diego.

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