Recipe Details
Dehydrated zucchini slices and diced pieces are lightweight, trail-ready additions to your backpacking meals or snacks. Easy to dehydrate at home, and they add flavour and nutrition to any outdoor meal.
Prep Time
20min
Cook Time
12h
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Cheap |
| Category: | Dehydrated Recipes |
| Seasons: | All Summer |
Ingredients
Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.
Zucchini
| 6 zucchini | Medium sized zucchini |
| 2 tsp | Salt & Pepper, Optional seasoning |
How to Dehydrate Zucchini Directions
Zucchini is a backpacker’s dream: it dehydrates beautifully, weighs next to nothing, and can be used in soups, stir-fries, or as a crunchy snack. This recipe covers both slices (coins) and 1/2-inch diced pieces for versatility on the trail.
Preparation Steps
Select and Prep Zucchini: Choose 3-4 medium, firm zucchini (about 1.5-2 lbs total). Wash thoroughly. For slices, cut into 1/4-inch thick coins using a knife, mandoline, or a food processor. For diced, cut into 1/2-inch cubes using your knife; unless you have a processor with a dicing attachment.
Blanch (Optional): To preserve colour and texture, blanch zucchini by boiling slices or cubes for 1-2 minutes, then immediately plunge into an ice bath for 2 minutes. Pat dry with a clean towel. Skip this step for a quicker process, but note slight colour fading.
Arrange for Dehydration: Place slices and cubes in a single layer on dehydrator trays, ensuring no overlap. For diced zucchini, use the solid trays with silicon perforated liners or parchment paper.
Dehydrate: Set the dehydrator to 135°F (57°C) and dry the slices for 10-14 hours and the cubes for 8-10 hours, until crisp and no moisture remains. Times will be dependent on the size of cuts.
Cool and Store: Let the zucchini cool completely. Store slices and cubes separately in airtight containers or vacuum-sealed bags for up to 6 months.
NOTE: Building a reliable trail food system starts with understanding how dehydration affects texture, weight, and rehydration time. See the complete guide to dehydrating food for backpacking.
Recipe Notes
- Trail Use: Rehydrate slices or cubes in hot water for 10-15 minutes for snacks, but when it comes to soups and other things that need to cook in liquid, they can be directly added to the pot; the liquid will rehydrate the zucchini.
- Flavour Tip: Before dehydrating, toss with a pinch of salt, garlic powder, or chilli flakes for a savoury kick.
- Storage Tip: Use vacuum-sealed bags for extra-long storage. For up to 2-week trips, use Ziplock freezer bags to save space and keep moisture out, especially for canoe or kayak trips where you can carry more gear.
Nutrition facts
Serving size 1/2 cup vegetarian
Per Serving
| Kcal: | 20 kcal |
| Fibers (g): | 1g |
| Sodium (mg): | 5mg |
| Carbs: | 4g |
| Sugar (g): | 2g |
| Fat: | 0.2g |
| Proteins: | 1g |