How to Dry Zucchini Noodles
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You’ve heard the jokes about country folks discovering a bag of zucchini left on their porch or in their unlocked car in the dead of night…yes, it’s zucchini season alright!
Thankfully, it’s pretty simple to preserve extra zucchini. One of my favorite ways to preserve zucchini is to shred and freeze. See my 5-step method here.
Additionally, if you’re lucky enough to have a bumper crop, you can also dry zucchini noodles.
How to use dried zoodles
Dried zucchini noodles have a long shelf life and they’re perfect for adding to soups all winter long.
Personally, my favorite soups for adding dried zucchini noodles are this Chicken Tortilla(less) Soup and my Chicken Zoodle Soup recipe (available in my soup ebook, which you can find in my Resource Library).
You can also snack on dried zucchini noodles, add them to salads, and even rehydrate them to use in place of pasta noodles.
Stored in an airtight container like a mason jar, dried zoodles will last for a year or even longer!
How to dry zucchini noodles
This method works well for me. I’ve listed the steps below and also created a quick video demonstration.
Step one: Spiralize zucchini. I use this spiralizer.
Step two: Place small mounds of zoodles on a dehydrator tray. I use this dehydrator.
Step three: Dry at about 130° F until crispy.
Step four: Store dried zoodles in an airtight container. Mine have lasted for at least a year.
Do you grow zucchini? Have you ever dried zucchini noodles? What’s your favorite way to preserve zucchini?
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Hi Kathleen, Thank you for sharing your easy dehydrated zucchini zoodles method. I’ve canned zucchini chunks and frozen zoodles. By far your way of dehydrating zoodles was the easiest way to save this versatile veggy!
Three cheers for dried zoodles! 🙂
Thanks for sharing that this worked for you! Wondering approximately how long you dehydrated? Someone else asked this question, but Kathleen hadn’t timed her zoodles: any chance you know about how long it took to dehydrate?
About how many hours of dehydrating time?
You know what, I never time anything in the dehydrator! I just dry until crispy.
I’ve read in other articles that you need to have an oxygen absorber in the jar to keep them from going bad. Do you do that? I’d love to not have to buy oxygen absorbers for this project… 🤔
I have never used an oxygen absorber!
How do you rehydrate them? Is it just soaking them in some water for a couple of minutes? Do they come out like normal zoodles?
I don’t rehydrate them but simply crumble them into soup.
Have you ever dried to use for lasagna noodles? I saw someone post on this once and can’t find it. Thought it might be you?!
I have not, sorry!