How to Sun Dry Zucchini
Sun drying produce has the benefit of preserving them and concentrating their taste. Their texture also adds interest to the food that they are prepared with. Sun dried zucchini, while not quite as popular as tomatoes for sun drying, are a vegetable worth the process. Its flavor intensifies, its texture gets chewier. And, preservation is another way to make the best use out of zucchini growers' often overabundant supply. Does this Spark an idea?
Things You'll Need
- Zucchini, cleaned
- Knife
- Pot
- Water
- Stove
- Cloth or paper towel
- Salt (optional)
- Drying screens and racks
- Sunlight
Instructions
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1
Slice your zucchini, either in long strips or coins.
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2
Blanch your zucchini to help preserve its form and flavor. Up to thirty seconds should be fine for thick pieces.
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3
Briefly dry the pieces, either by patting them dry or letting them sit on a towel for a few seconds. Salt your zucchini now, if you wish.
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4
Arrange your pieces on a drying screen. Cover your arrangement with another screen, to protect food from being stolen by birds or other scavengers.
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5
Place your screen on its rack, or any setup that provides good air circulation and exposure to the sun.
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6
Wait. The process should take a few days, depending on your weather conditions. Flip your rack or turn your vegetables every 12 to 15 hours.
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Tips & Warnings
You can make your own drying screens at home; they can be no more than a simple aluminum mesh, or cheesecloth attached to a frame.
Results will vary by weather. If it is sunny and dry, the zucchini will dry faster. Humid or cloudy, and the vegetable will take longer to dry. Cool temperatures, and the moisture may not be removed fast enough to keep microorganisms from establishing themselves on your vegetables. Wet weather will delay, or even halt your progress.
Monitor your progress regularly. Turning your rack or flipping the zucchini ensures even drying and uniform textures. You would also be able to decide whether you want a more brittle, crunchy result(longer drying time), or a chewier one (shorter drying time).
To further add flavor and keep your zucchini you might preserve them in olive oil and seasonings (capers, peppers, garlic, etc.), and have them in a jar ready to be cooked or served.
If making your own drying screen, be sure that the material won't rust or otherwise decompose in the sun, won't rust, won't harbor microbes and does not have a finish that is harmful when ingested.
