Dried Zucchini


Kosher salt
2 cups olive oil


Slice zucchini into disks 1/4" thick.
Sprinkle salt on a cookie sheet and lay the zucchini disks on the salt. Sprinkle more salt on the top of the disks.
Leave at room temperature for less than an hour.
Pat dry and dehydrate until the texture of dried apricots.
When they are dry, stack them in a jar and top them with olive oil. They will keep in the fridge for quite some time.




This recipe comes from Hank Shaw's Hunter Angler Gardener Cook blog, and is an exceptional way to store zucchini from your garden. The amounts vary depending on how much zucchini you feel like storing, but I do this about once a week when I have 3 - 4 large zucchini to pull off the plant.

A couple of notes:
The longer you leave the zucchini in salt, the saltier they will be. I leave mine on for about 40 minutes.
Hank air-dries his zucchini, but I use a dehydrator. Moves pretty fast, and I don't have to worry about crows snatching them.

For longer term storage: I put extras in an airtight bag in the freezer. When I run low on olive oil soaked zucchini, I pop a few frozen ones in and allow them to marinate for a day before using them. This allowed me to dehydrate tons of zucchini, which I can use plain dried, rehydrated, or even sauteed without the oil storage step.


4 servings


Thursday, December 10, 2009 - 4:07pm


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