Dehydrated zucchini

A ‘how to’ for dehydrating zucchini slices for easy cooking later

If your veggie garden has delivered a bumper crop of zucchini (or also known as courgettes), then dehydrating them is one of the easiest and most space-saving ways to preserve the surplus. Thin slices of zucchini dehydrate beautifully and rehydrate quickly, making them perfect for adding to soups, casseroles, pasta sauces, risottos, and more throughout the year.

In this post, I’ll show you how to dehydrate zucchini slices, the best way to store them, and how to use them in your cooking later.

Why Dehydrate Zucchini?

Zucchini has a high water content, which makes it ideal for dehydration. Removing the moisture not only extends its shelf life but also reduces its size dramatically — perfect if your pantry space is limited. Dehydrated zucchini is lightweight, stores for months (or years, if sealed properly), and retains a mild flavour that blends well with all sorts of dishes.

How to Slice Zucchini for Dehydrating

To get even results, slice your zucchini thinly — ideally 2-3mm thick. You can use a mandoline slicer or a sharp knife. The thinner the slice, the faster it will dry and the easier it will be to rehydrate later. You can peel them if you prefer, but leaving the skin on adds extra fibre and colour.

Dehydrating Methods

Using a Dehydrator:

1. Lay your zucchini slices in a single layer on dehydrator trays.
2. Set the dehydrator to 52–57°C (125–135°F).
3. Dry for 6–12 hours, or until the slices are crisp and brittle.

Using an Oven:

1. Place slices on baking racks (not trays) to allow airflow.
2. Set your oven to the lowest temperature (usually around 60–70°C).
3. Leave the oven door slightly ajar and check every couple of hours.
4. Total drying time may take 8–14 hours depending on thickness and humidity.

How to Store Dehydrated Zucchini

Once the slices are completely dry and cool, store them in airtight jars, vacuum-sealed bags, or mylar bags with oxygen absorbers. Keep them in a cool, dark place. Label with the date — they can last up to 12 months or more if properly sealed and stored.

How to Use Dehydrated Zucchini in Cooking

To use, simply toss a handful of dried zucchini into any dish with enough liquid to rehydrate them — think soups, stews, casseroles, curries, and even pasta sauces. You can also rehydrate them first by soaking in hot water for 15–30 minutes, then use them as you would fresh zucchini.

Final Tips for Dehydrating Zucchini:

• Salt the slices lightly before drying for a subtle flavour boost.
• Mix with other dehydrated vegetables to create your own “instant soup mix.”
• Blitz dried zucchini into powder to sneak into muffins, sauces, or smoothies for added nutrition.

Whether you’re prepping for winter meals, reducing food waste, or just love a good pantry project, dehydrating zucchini is a simple and satisfying way to make the most of your harvest.

Other zucchini recipes

Look here for my fabulous one pot zucchini brownie

Or here for my friend Laura’s zucchini bread