How to Dehydrate Zucchini
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Dehydrated zucchini is a versatile and convenient ingredient. Use them in soups, stews, as pizza or salad toppings, in casseroles, baked goods, or simply on their own as a snack.Â
Snapshot
Special Prep
none
Temperature
135°F
Time
7-8 hours
Mass Change
Approx 97% decrease
How to prep zucchini for dehydrating
Prepping zucchini for dehydrating is very minimal. Peeling is optional, you simply only need to slice the zucchini.
An extra step to keep zucchini from discolouring
This preparation step is completely optional and up to personal preference. I personally skip this because it’s primarily for aesthetics. But if taking extra measures to prevent your zucchini from discolouring is something you’re interested in, it can be done! You can either lightly coat or spray the zucchini with lemon juice or an ascorbic acid based product before dehydrating. Keep in mind that both routes will slightly alter the taste of the zucchini.Â
How to dehydrate zucchini
Basic Steps:
- Slice, dice or shred zucchini into the desired size or shape (but no more than 1/4″ thick; maintain consistent thickness as best possible)
- Optional: lightly coat or spray the zucchini with lemon juice or an ascorbic acid based productÂ
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping; spread well if shredded)
- Place in dehydrator and dehydrate at 135°F for about 7 hours
It’s that easy!
Notes:
- Tip: use a mandoline slicer to best maintain consistent thickness
- A mesh liner is required for diced or shredded zucchini (otherwise they will fall through the trays)
- Allow to cool before storing in a sealable container
- Dehydrating times may vary (the water content in the zucchini, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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How do you know when zucchini is fully dehydrated?
Zucchini will be dry to the touch and quite stiff, but somewhat flexible. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your zucchini in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the zucchini becomes soft or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate zucchini. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
97%
The mass and weight of zucchini decreases by about 97% once dehydrated.
Ex. 1.5 cups sliced zucchini (12 slices)
- Pre-dehydrated:Â 200g | ~1.5 cupsÂ
- Dehydrated: 5g | ~ 1/3 cup
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How to store dehydrated zucchini:
Here are some tips to help you maximize the shelf life of your dehydrated zucchini:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, zucchini should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated zucchini:
Dehydrated zucchini to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated zucchini:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use an oven to dehydrate zucchini?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Zucchini need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the zucchini or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Zucchini
Notable Equipment
- 1 Dehydrator
Ingredients
- 1½ cup zucchini, chopped or shredded (or 12 slices)
Instructions
- 1. Slice, chop or shred zucchini into the desired size or shape (but no more than 1/4" thick; maintain consistent thickness as best possible)
- 2. Optional: lightly coat or spray the zucchini with lemon juice or an ascorbic acid based product
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping; spread well if shredded)
- 4. Place in dehydrator and dehydrate at 135°F for about 7 hours
Notes
- Use a mandoline slicer to best maintain consistent thickness
- A mesh liner is required for shredded and cubed zucchini
- Dehydrating times may vary (the water content in the zucchini, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
