HOW TO DRY ZUCCHINI
Zucchinis are 94% water, so drying them not only shrinks them quite a bit, but really intensifies the flavour!
To dry, simply cut the zucchini into 5mm slices and place onto the trays of your Ezidri dehydrator, fitting as many on as possibile in a single layer. Dehydrate at 55 deg C (Snackmaker - Medium) for 4-12 hours until leathery, with no visible signs of moisture.
If you want to turn the slices into zucchini powder or flakes, you'll need to dry them until they are quite crisp.
If you're interested in making zucchini chips for a yummy snack, coat them with a little soy & garlic before drying!
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CHOCOLATE ZUCCHINI CAKE
Ingredients
3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/2 cup vegetable oil
2 cups plain flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3/4 cup buttermilk
2 cups rehydrated shredded zucchini
1 1/2 cups chopped toasted nuts
3/4 cup dehydrated grapes (raisins)
Method
Heat oven to 180 deg C.
Grease & flour a loaf tin. With a mixer, beat eggs; add sugar & vanilla and beat well. Add oil & mix well until blended.
Mix together flour, cocoa powder, baking soda, baking powder, cinnamon & salt. Add flour mixture to egg mixture along with buttermilk & mix until blended. Stir in zucchini, nuts & grapes (raisins).
Pour batter into prepared pan & bake for 50 minutes, or until a knife inserted into the centre comes out clean. Cool for 10 minutes and invert onto a plate.
Allow to cool, then slice & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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QUICK ZUCCHINI, CARROT & CHICKEN SOUP
Ingredients
5 cups good chicken stock
1 cup dehydrated zucchini
1 cup dehydrated carrots
1 Tbsp dehydrated onion
2 tsp dehydrated dill
¼ cup Parmesan cheese
Method
Bring 2 cups of chicken stock to boil, pour over zucchini, carrots & onion. Cover & leave for 30 minutes.
Return stock & vegetables to saucepan, add dill & add remaining cups of stock. Bring to the boil, then simmer for 20 minutes.
Add half of the Parmesan cheese, simmer for further 10 minutes. Adjust seasoning. When serving, sprinkle top with remaining cheese & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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WHOLE WHEAT VEGEATBLE PIZZA
Ingredients
Crust
1 package active dry yeast
1 cup water
1 tsp sugar
1 1/2 cups plain flour
1 cup whole wheat flour
1 tsp salt
1 Tbsp olive oil
Topping
1 cup rehydrated sliced zucchini
1 cup rehydrated sliced mushrooms
1/2 cup rehydrated sliced onion
2 Tbsp olive oil
Salt & pepper, to taste
3 large tomatoes, seeded & chopped
2 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
350g mozzarella cheese, shredded
Sliced black or Greek olives, to taste, optional
Method
Crust
Dissolve yeast in warm water. Add sugar & about 1 cup of the plain flour to reach the consistency of pancake batter or a sponge-cake. Let stand for 30 minutes in a warm place, until slightly risen.
Beat mixture with a spoon & add remaining flour & salt. With a food processor, process until mixture forms a ball; add oil & process for 40 seconds. Or, add remaining ingredients to mixture & knead with a mixer's dough hook or by hand until smooth.
Let dough rest for about 10 minutes. Stretch dough to fit a 35cm (14in) pizza pan.
Topping
Heat oven to 230 deg C. In a frypan, saute zucchini, mushrooms & onion in olive oil until tender-crisp & season with salt & pepper.
Mix tomatoes with tomato paste, oregano, basil, 1/2 teaspoon salt & 1/4 teaspoon pepper. Spread tomato mixture on pizza crust & sprinkle with grated cheese, sauteed vegetables & olives, if using.
Bake on a low oven rack for about 25 minutes, until the edges of crust are browned & cheese is bubbly.
Cut into slices & enjoy!
You can experiment with all sorts of different toppings for this pizza - why not try spinach, red onion, capsicum, semi-dried tomatoes or even jalapenos!
For a puffier crust, let shaped dough rise for about 30 minutes before adding topping.
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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ZUCCHINI BREAD
Ingredients
3/4 cup dried zucchini powder
1 1/2 cups water
3 eggs
3/4 cup canola or sunflower oil
2 cups sugar
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
3 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped black walnuts or pecans
Method
Preheat the oven to 160 deg C. Grease two 18cm x 8cm (7in x 3 in) loaf pans.
In a small bowl, stir together the dried zucchini powder & the 1 1/2 cups water. Let sit for 15 minutes to rehydrate.
In a large bowl, beat the eggs, stir in the oil, sugar, and vanilla. Add the rehydrated zucchini mixture with the cinnamon, ginger & cloves.
In another bowl, stir together the flour, baking powder, baking soda & salt. Add the dry ingredients to the egg mixture & combine the batter well. Stir in the nuts.
Divide the batter evenly between the two prepared pans & let them sit at room temperature for at least 10 minutes.
Bake the breads for 1 hour, or until a toothpick inserted into the centre comes out clean.
Remove the loaves from the pans & let them cool on wire racks.
Slice & enjoy!
Recipe courtesy of Mary Bell's Dehydrator Cookbook.
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ZUCCHINI SLICE
Ingredients
1 cup dehydrated zucchini slices
1/4 cup dehydrated onion
3 rashers bacon
4 large eggs
1 cup grated Cheddar cheese
1 cup self-raising flour
1/2 cup grapeseed oil
Salt & freshly gound black pepper, to taste
Method
Barely cover dried zucchini & onions with boiling water, leave for 30 minutes, drain. Chop bacon into approximately 2cm strips.
Lightly beat the eggs with a fork. Combine with remaining ingredients, including zucchini & bacon, and place in a greased 23cm pie dish.
Cook in a moderate oven at 180 deg C for 40 minutes, or until the top is golden brown.
Serve hot or cold with a green salad & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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