Step 1

Start with clean hands, equipment, and countertops.

Step 2

Slice the zucchini—For zucchini pieces: Using a sharp knife or mandoline, cut the zucchini into ¼” slices. From there, you can cut them into half moons, quarter slices, or cubes if you like.For zucchini chips: slice to ⅛” inch rounds. Season with salt, garlic powder, onion powder, dried herbs, etc.For zucchini shreds: Use the large holes of a box grater and shred the zucchini.

Step 3

Arrange the zucchini on dehydrator trays, utilizing a mesh liner to prevent the zucchini from falling through the holes as it shrinks.

Step 4

Dehydrate at 125ºF (52ºC) for 6-12 hours until the zucchini is dry and brittle—it should break, not bend (see note 2).

Step 5

Let the dried zucchini cool completely before storing.

Step 6

Short term storage: If zucchini will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 7

Long-term storage: Condition by loosely packing the dried zucchini in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the zucchini to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.

Step 8

After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the zucchini.