![]() (Getting your oven as close to the ideal temperature of 135 degrees F. ![]() Temperature, and prop open the door, if possible. To do so, place the prepared squash onĪ wire cooling rack set inside a rimmed baking sheet. If you don't have an electric or solar dehydrator, (Plastic lids don't give an airtight seal.) With canning jar lids (not plastic lids) can also help with this. Storing your finished product in glass canning jars I therefore suggest adding aĭesiccant pack to each jar. If you live in a moist or humid area, you may findĭried summer squash is prone to rehydrating while in storage. You can throw these dried shreds directly into soups and stews or you can rehydrate them and use them in baking. Place onlyĪ somewhat thin layer of squash shreds on the prepared trays so the squash You can also dehydrate shredded summer squash if you useĪ fruit roll tray cover or parchment paper over your machine's trays. No thicker than 1/4 inch, or they may be difficult to get fully dry. These are great for adding to soups and stews. Of course, you can simply dehydrate summer squash chunks, Paprika and chipotle powder or ranch seasoning before dehydrating. (this helps with crispness) and, if you like, sprinkle seasonings such as You'll eat them pretty quickly, I recommend tossing them in a little olive oilĬause quicker spoilage if you plan to store the chips long term.) Salt well ) These chips make yummy, healthy snacks. (Very thin slices may tend to stick to yourĭehydrator's trays, and too-thick slices will take a long time to dry. "chips." Slice the squash into rounds, season as desired, andĭehydrate at 135 degrees F. You can read more about making and storing zoodles in this post.Īnother way to dehydrate summer squash is as Turning patty pan squash into lasagna-style noodles. If your method of cutting these noodles creates one long zoodle, simply tear the zoodle every so often to get the size you desire, then place these pieces on the trays of your dehydrator. Them flat on the trays of your dehydrator, making sure they don't touch each other. If you're drying lasagna-style zoodles, just lay Carefully removeĭried zoodles store perfectly in wide mouth canning jars. Ring on the tray of your dehydrator and fill it with zoodles. In small "nests." To make these nests, lay a large mouth canning jar To prevent this, I recommend dehydrating them Making zoodles from yellow summer squash.įorming zoodle "nests" from spiralized zucchini.ĭried spaghetti-style zoodles can be prone toīreaking into a gazillion pieces. ( My spiralizer also cuts squash lasagna-style.) Either way, zoodles dehydrate You can also make zoodles look more like lasagna noodles byĬutting them with a mandolin or vegetable peeler. Vegetable spiralizer (an inexpensive tool available at most stores that carry Zoodles typically resemble spaghetti noodles and are usually made with a ("Zoodles" are a trendy name for zucchini or other summer squashes used as a substitute for flour-based noodles.) My favorite way to dry summer squash is by first turning it into zoodles. ( Here's the modern version of the electric dehydrator I've been using for well over a decade.) Zucchini and all other types of summer squash can be dried in an electric or solarĭehydrator several different ways. Or shred larger squashes and use them immediately in baked goods, or freeze the shreds for baking later in the year. Therefore, if you do end up with oversized summer squash, I suggest feeding it to your livestock (save the seeds first, if you're growing an open-pollinated variety that is at least 800 feet away from any other summer squash). These seeds are not only difficult to fully dry out when dehydrating or freeze drying, but they create unpleasant chunks in your fresh or canned food. Larger summer squashes are filled with large seeds. It's a lie, I tell you, a lie! Pick it today.because smaller squash makes better eating. One day, we go out into the garden and peek through the squash leaves, thinking: "That zucchini will be just the perfect size tomorrow." Then tomorrow comes, we go out into the garden, and the zucchini is - no exaggeration - the size of a baseball bat! Therefore, I urge you not to believe the myth that the summer squash can wait for harvesting until tomorrow. But that's actually a good thing, because summer squash is also easy to preserve in a number of ways, including through canning, dehydrating, freezing, and freeze drying. And yes! Summer squash is highly productive. This time of year, I get pleading questions from readers asking how to preserve the glut of zucchini and other summer squash their garden is producing. Please see FCC disclosure for full information.
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