When the garden is overflowing, learning how to dehydrate zucchini is one of my favorite ways to turn a summer harvest into something useful all year long.

Zucchini season always sneaks up—one day it’s a couple of squash, and the next you’re swimming in them. I like to dehydrate mine to save freezer space, and those jars of diced and shredded zucchini come in handy for soups, casseroles, and baking all winter long.

In this post, I’ll show you my favorite ways to dehydrate zucchini and store it in the pantry—simple, practical methods that make the most of your garden bounty and keep a little taste of summer on the shelf.

If you’re preserving the rest of your harvest too, don’t miss my posts on how to freeze tomatoes and how to freeze green beans for more easy ways to stock the pantry.

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Two small glass mason jars filled with dried zucchini — one with shredded zucchini and the other with diced zucchini — on a light countertop.

In This Post

Why You’ll Love This Method

Shelf-stable: No freezer space required—perfect for stocking your pantry.
Versatile: Use diced zucchini in soups and casseroles, or rehydrate shreds for baking.
Naturally frugal: Preserve what would otherwise go to waste during zucchini season.
Easy to use: Just wash, cut, dry, and store—no fancy prep required.

What You’ll Need

Fresh zucchini (any variety)
Cutting board + sharp knife or box grater
Dehydrator (or oven on lowest setting, notes below)
Parchment paper or mesh dehydrator liners (optional)
Airtight containers: mason jars, vacuum-sealed bags, or Mylar bags with oxygen absorbers
Permanent marker for labeling

Excalibur food dehydrator with trays of sliced and shredded zucchini laid out to dry, set up on a green tablecloth.

Recipe Tips

Uniform pieces: Keep slices, dice, or shreds consistent in size so they dry evenly.
Peel or not: Skins are fine to leave on unless they’re very tough.
Don’t overcrowd trays: Good airflow = faster, even dehydration.
Test for doneness: Zucchini should be brittle or crisp, with no moisture inside.
Storage: Keep in a cool, dark place in airtight jars or bags.

Close-up of dehydrated zucchini pieces on a mesh dehydrator tray, showing evenly dried light green and cream-colored pieces.

How to Dehydrate Zucchini (My Favorite Methods)

Dehydrating Diced Zucchini

Wash & Dice – Rinse zucchini, trim ends, and cut into ½-inch cubes (smaller dice = quicker drying).
Spread on Trays – Place evenly in a single layer, leaving space for airflow.
Dehydrate – Dry at 125°F for 8–10 hours, until cubes are firm and crisp.
Cool & Store – Let cool completely before sealing in airtight jars or vacuum bags.

Best for: quick additions to soups, stews, stir-fries, or rehydrating for casseroles.

Dehydrating Shredded Zucchini

Wash & Shred – Grate zucchini on the large holes of a box grater.
Squeeze Excess Liquid – Gather a handful at a time and squeeze firmly with your hands to remove extra moisture.
Spread Thinly – Layer evenly on trays with mesh liners.
Dehydrate – Dry at 125°F for 6–10 hours, until crisp.
Cool & Store – Break into smaller bits and seal in airtight jars.

Best for: baking (zucchini bread, muffins) after rehydration.

Overhead view of dried diced zucchini and shredded zucchini on a wooden surface beside small glass jars for storage.

Note on Using Your Oven to Dehydrate Zucchini

If you don’t have a dehydrator, you can use your oven on the lowest setting (usually around 170°F). Place diced or shredded zucchini on parchment-lined baking sheets. Keep the oven door slightly ajar for airflow. Drying times vary: 6–10 hours for diced and 5–8 hours for shreds.

Using & Rehydrating Dehydrated Zucchini

For soups/stews: Add dried pieces directly—no soaking needed.
For casseroles: Rehydrate diced zucchini in warm water for 15–20 minutes.
For baking: Soak shredded zucchini with equal parts hot water before adding to recipes (it’s perfect for my cinnamon zucchini bread recipe).
For powder: Stir 1–2 tablespoons into sauces, broths, or smoothies.

Top-down view of a jar filled with dried shredded zucchini on a wooden background.

Storage Tips for Dehydrated Zucchini

Containers: Mason jars with tight lids, vacuum-sealed bags, or Mylar bags with oxygen absorbers work best.
Check monthly: Look for any signs of moisture or mold. If you see condensation, re-dry the zucchini.
Shelf life: 12–18 months in a cool, dark pantry.
Long-term storage: Vacuum sealing or Mylar with absorbers can extend storage beyond two years.
Best practice: Store in small jars and open one at a time to keep the rest sealed and fresh.

Serving & Seasoning Ideas

Dehydrated zucchini doesn’t have to be plain—it can be seasoned before or after drying:

Zucchini Chips: Toss slices in olive oil, sprinkle with sea salt, garlic powder, or ranch seasoning before dehydrating.
Spicy Kick: Dust with chili powder, cayenne, or paprika.
Cheesy Flavor: Sprinkle with shredded parmesan or cheddar before drying, or toss in freeze-dried cheese powder. For a dairy-free option, try nutritional yeast for a cheesy coating.
Italian Blend: Try oregano, basil, and parmesan (if consuming soon after drying).
Powder Uses: Stir zucchini powder into pasta sauce, green smoothies, or even homemade mac & cheese for hidden veggies.

Top-down view of a jar filled with dehydrated diced zucchini pieces, light yellow and green in color.

FAQ

No. The skin is tender and dries well. Peel only if it’s very thick.

Up to 12–18 months in airtight containers stored in a cool, dark place.

Yes! Place on parchment-lined trays at the lowest temp (around 170°F) with the oven door cracked open. Expect 6–12 hours.

It depends on use: slices for chips, diced for soups or casseroles, shreds for baking.

Zucchini should snap or crumble easily, with no moisture inside.

Two mason jars of dehydrated zucchini on a quartz countertop — one with shredded pieces and one with diced chunks — ready for pantry storage.

Homestead Kitchen Notes

Dehydrated zucchini takes up hardly any space but adds so much versatility to the pantry. A basketful of fresh squash shrinks into just a few jars—lightweight, shelf-stable, and ready for cozy winter meals.

On snowy evenings, I’ll grab a jar, toss a handful into soup, and it feels like a little bit of summer coming back to the table. It’s one of those pantry staples I always keep stocked—right alongside dried herbs and canned tomatoes—because it makes seasonal cooking so easy.

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