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By Jan from Tampa, FL
By
07/29/2010
The reason we are supposed to slice food for drying in uniform slices [a wedge is not uniform, as it's wider in one spot, and thinner at the apex] is to make sure the food dries thoroughly. Otherwise you can get mold, or one part [the thinner part] will dry more than the thicker part, actually overdry, none of which will look good.
I'd do the wedges for visual appeal when your zucchini is fresh and sorry to say, slice it uniformly for drying.
Zucchini can be harvested throughout its growing season. Unlike winter squash, immature zucchini is very desirable as the seeds are soft and the rind tender. Both small and large zucchini can be dried. Choose unblemished rinds.
Preparation: Wash thoroughly. Peel if desired. Cut into 1/4 to 1/2-inch slices, chop into cubes, coarsely grate or cut into julienne strips. If zucchini is larger than 12 inches, the large seeds and fibrous tissue should be removed. For vegetable chips, soak in barbecue sauce or soy sauce before drying. Approximate drying time is 6 to 10 hours. Characteristic dried products are crisp and hard.
Source: MSU Extension
Can you dry Zucchini?
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