When I dry zucchini, I slice them about 1/8" thick, peeling and de-seeding the larger ones, and I usually cut the rounds into quarters, which makes them easier to eat. When dry, I store them vacuum sealed in Mason jars in the freezer. You can do it however works for you. It's the only recipe I've ever found for dried zucchini, and fortunately we really like it. Recipe for the casserole below:
Italian Zucchini Casserole
Ingredients:
2 c. boiling water
2 c. dried zucchini
1 med. onion, thinly sliced (I coarsely chop them for ease of eating)
2 T. butter
1 c. fresh or canned tomato (or fresh or roasted sweet peppers) (I've only tried this with tomato)
Salt and pepper
1/2 c. cheese for the top (I also add some to the filling)
Directions:
Preheat oven to 350 degrees.
Pour boiling water over dried zucchini slices. Let soak 1-2 hours; drain.
Cook onion slices in butter until transparent; add drained zucchini slices. Cook and stir 5 minutes. Add tomatoes or sweet peppers and season to taste with salt and pepper. Pour into greased casserole and top with grated cheese.
Bake 25-30 minutes until lightly browned.
Yield:
4 servings
