Step 1

Place cubed zucchini in a large, nonreactive stockpot. Pour in juice concentrate and water.

Step 2

Cook gently until translucent and tender, about 30 minutes.

Step 3

Drain in a colander, spread out on dehydrator sheets so the pieces are not touching.

Step 4

Dehydrate at 135F for 8-12 hours or until tacky but no longer moist. I usually do mine overnight.

Step 5

Enjoy right away or pack for snacking. For longer storage, place in a sealed container in the refrigerator and eat within one month. Makes around 2 cups.