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.
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.
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.
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.
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.