How to Dehydrate Zucchini

Turn extra zucchini into a pantry staple with these easy dehydrating methods. Perfect for saving freezer space and stocking your shelves.

Prep Time 15

Total Time 10

Rinse zucchini well and trim off the ends. No need to peel unless the skin is very tough.
Dice into ½-inch cubes for soups and casseroles, or shred on the large holes of a box grater and squeeze out excess liquid.
Spread zucchini evenly in a single layer on dehydrator trays (or parchment-lined baking sheets for the oven).
Dehydrate at 125°F for 6–10 hours, depending on the cut and humidity, until crisp and brittle with no moisture inside.
Let zucchini cool completely before sealing in airtight jars or vacuum bags. Label with the date and store in a cool, dark pantry.

Oven Method: Set oven to lowest temp (around 170°F) and leave the door cracked for airflow. Dry diced zucchini 6–10 hrs; shredded 5–8 hrs.
Storage: Store in airtight jars up to 12–18 months. For long-term storage, vacuum seal or use Mylar bags with oxygen absorbers.
Yield Tip: 5 lbs fresh zucchini = about 1 quart dried.

Soups & stews: Add dried cubes directly to simmering liquid.
Casseroles: Rehydrate diced zucchini in warm water for 15–20 minutes.
Baking: Soak shredded zucchini with equal parts hot water before adding to recipes (like my Cinnamon Zucchini Bread).
Powder: Blend dried zucchini into a fine powder and stir into sauces, soups, or smoothies.