A summer challenge for most gardeners is what to do with all that zucchini when it “comes on”; it’s like watching a marathon where most of the runners finish together, rather than spaced out in an orderly fashion that one can deal with.
My solution is to pick the vegetable small (up to 8 inches) and often (once a day, ideally, especially if it rains). Then it’s matter of slicing—
Then laying them out on your drying rack (the photo shows undried zucchini slices on the left, and dried on the right):
I use an Excalibur dehydrator in my garage, but even though it has a capacious 9 shelves, I often need more, so I have two other older models (5 tray) as well.
I set the timer to 4 hours usually, but often check earlier than that. It’s tempting to stop the process when the vegetable is pliable and ‘chewy’ but I’ve learnt, from having to abandon some mouldy packets, that crisp is best, and safest.
I usually fill ziplock bags with the dried product, press out extra air as I seal them, and keep them in a tote, in the dark.
However, some of them I am so proud of, and so enjoy looking at the varied shapes and colours, that I keep them in jars on my kitchen bench. You really shouldn’t, since sunlight advances oxidation, but don’t they look great?