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Dehydrating zucchini for soup

In late October and early November, the weather changes and the cooler temperatures means it’s time for soup. Most soups will contain some root vegetables such as carrots and potatoes. However, one of the most commonly grown backyard vegetables, zucchini, should not be overlooked in the role it can play in soups.

Fresh zucchini doesn’t store well, so a preserved zucchini is needed. Surplus zucchini can be easily frozen or dehydrated. Dehydrating zucchini is simple. Wash and examine the zucchini for defects. Remove defects and cut zucchini into ¼ inch slices. It is also possible to cut thinner slices and season to make zucchini chips. Load your dehydrator with the zucchini slices as shown in the second image. Set the dehydrator temperature at 130-degrees Fahrenheit for 12 hours. After drying, store the zucchini slices in a closed container at room temperature. If drying is not complete, mold will develop. The dry zucchini should crack and break when bent. Fresh zucchini has a moisture of about 93% and the dehydration will reduce the moisture to about 10%. In soup, the dry zucchini will soften as it absorbs water during heating, making it a perfect addition to soups. Cutting or breaking the zucchini into small pieces may also be helpful with hydration. Zucchini can make soups even more nutritious. Try adding dried zucchini into your next batch of tomato soup or any other homemade soup. 

Enjoy a bowl of soup and have a great autumn!