Drying is an easy way to make zucchini fruit last longer. There are three options for this - drying in the oven, in a dehydrator and drying in the air. As vegetarian chips, they taste good for months.
For all three methods, wash the zucchini well, dry them with kitchen paper and cut them into 0.5 cm thick slices. In any case, the skin remains on the fruit.
Dry zucchini in the oven
- Line the baking sheet with parchment paper
- Distribute zucchini slices
- Season with salt, pepper and paprika to taste
- let dry for about 10 hours at 50°
- if the oven flap is slightly open (stick a wooden spoon in the door), the moisture can escape
escape
Air dry zucchini
- Thread discs onto cords
- hang in a dry place on the balcony, covered terrace or in the attic
- alternatively, the zucchini slices can air dry on a wire rack
Dry zucchini in the dehydrator
- place the seasoned slices next to each other
- Set the temperature between 40 and 50 °
- Drying time about 6 - 7 hours
tips and tricks
Brush the zucchini slices with lemon juice before drying - this preserves the colour.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself