The following recipes show you why Zucchini is such a great vegetable to dehydrate!
With an Ezidri dehydrator you can create your own dried Zucchini slices, flakes and more in no time at all! Dried zucchini doesn't need to be rehydrated - it's delicious with a dip & makes a flavoursome addition when used in a variety of recipes like soups, casseroles, & pasta sauces.
HOW TO DRY ZUCCHINI
Zucchinis are 94% water, so drying them not only shrinks them quite a bit, but really intensifies the flavour!
To dry, simply cut the zucchini into 5mm slices and place onto the trays of your Ezidri dehydrator, fitting as many on as possible in a single layer. Dehydrate at 55 deg C (Snackmaker-Medium) for 4-12 hours until leathery, with no visible signs of moisture.
If you want to turn the slices into zucchini powder or flakes, you'll need to dry them until they are quite crisp!
If you're interested in making zucchini chips for a yummy snack, coat them with a little soy & garlic before drying!
CHOCOLATE ZUCCHINI CAKE
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/2 cup vegetable oil
2 cups plain flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
2 cups rehydrated shredded zucchini
1 1/2 cups chopped toasted nuts
3/4 cup dehydrated grapes (raisins)
Heat oven to 180 deg C.
Grease & flour a loaf tin. With a mixer, beat eggs; add sugar & vanilla and beat well. Add oil & mix until blended.
Mix together flour, cocoa powder, baking soda, baking powder, cinnamon & salt. Add flour mixture to egg mixture along with buttermilk & mix until blended. Stir in zucchini, nuts & grapes (raisins).
Pour batter into prepared pan & bake for 50 minutes, or until a knife inserted into the centre comes out clean. Cool for 10 minutes and invert onto a plate.
Allow to cool, then slice & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
QUICK ZUCCHINI, CARROT & CHICKEN SOUP
5 cups good chicken stock
1 cup dehydrated zucchini
1 cup dehydrated carrots
1 Tbsp dehydrated onion
2 tsp dehydrated dill
1/4 cup Parmesan cheese
Bring 2 cups of chicken stock to boil, pour over zucchini, carrots & onion. Cover & leave for 30 minutes.
Return stock & vegetables to saucepan, add dill & add remaining cups of stock. Bring to the boil, then simmer for 20 minutes.
Add half of the Parmesan cheese, simmer for further 10 minutes. Adjust seasoning. When serving, sprinkle top with remaining cheese & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
3/4 cup dried zucchini powder
1 1/2 cups water
3/4 cup canola or sunflower oil
2 cups sugar
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
3 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped black walnuts or pecans
Preheat the oven to 160 deg C. Grease two 18cm x 8cm (7in x 3in) loaf pans.
In a small bowl, stir together the dried zucchini powder & the 1 1/2 cups water. Let sit for 15 minutes to rehydrate.
In a large bowl, beat the eggs, stir in the oil, sugar and vanilla. Add the rehydrated zucchini mixture with the cinnamon, ginger & cloves.
In another bowl, stir together the flour, baking powder, baking soda & salt. Add the dry ingredients to the egg mixture & combine the batter well. Stir in the nuts.
Divide the batter evenly between the two prepared pans & let them sit at room temperature for at least 10 minutes.
Bake the breads for 1 hour, or until a toothpick inserted into the centre comes out clean.
Remove the loaves from the pans & let them cool on wire racks.
Slice and enjoy!
Recipe courtesy of Mary Bell's Dehydrator Cookbook.