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TERRIJ7's Photo TERRIJ7 Posts: 14,601
3/30/18 1:02 P

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This could be a great way to keep that zucchini for winter dishes. It's so abundant and prolific in the growing season that it's hard to eat it fast enough if you have more than 1 or 2 plants.

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3/30/18 6:49 A

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3/30/18 6:12 A

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How to Preserve (Dehydrate) Zucchini Noodles

Below are 2 articles for complete directions...

Zucchini noodles are a fantastic low carbohydrate alternative for anyone who loves pasta dishes but wants to keep their carb or grain intake low. Plus, they’re really simple to make. And, dried they’ll store well into winter without drawing power from your deep freeze.

After slicing or zoodling, Place your sliced noodles in a colander & sprinkle with a pinch of salt. Toss very gently.

Place your colander of salted zucchini noodles into a bowl & allow the noodles to sweat for at least a half an hour or longer. Toss more if needed, but take care not to break your noodles.

The salt on the zucchini will help draw out bitter juices from the fruit and will speed drying. The bowl below your strainer will catch the juice to discard.

After your noodles have sweat out moisture in a strainer, discard the juices and carefully lay wide noodles in a single layer on your dehydrator racks.

For fine strands, create thin piles on your dehydrator racks so the finished noodles will dry into easy-to-store shapes that fit your storage container. (Yes! They will shrink as they dry.)

If your dehydrator has a temperature setting, adjust it to 115F. Thin, salted noodles should take from 3-8 hours to dry at this setting. Local temperatures, humidity & the thickness of your noodles will cause variations in timing. They are finished when brittle, not rubbery.

Vacuum sealed zucchini noodles
Place your finished noodles into vacuum seal containers to store. If you don’t have a vacuum sealer, you can store your dried noodles in a non-vacuum jar, but be sure to add a desiccant packet (like you get in a vitamin jar) or your noodles may go bad as moisture gets to them.

Dehydrated zucchini noodles will rehydrate very fast. Do not treat them like a traditional dried pasta by adding them to boiling water. Doing this will turn them to mush. Instead, either add them to your dish at the last minute, allowing moisture in your sauce to quickly rehydrate them. Or, add them to a pot of water that has been heated and turned off. Give them a brief stir in the warmed water to separate them, but don’t stir a lot or, again, they’ll turn to mush. Drain them in a colander after a couple of minutes and plate up. Also, since these have been salted, they’ll add a bit of salt to your dish.

Tip: Don’t use the thin julienne blades of a food processor to mandoline if you are going to dehydrate your zoodles and squashetti, they will dehydrate to almost nothing. I use the thick cutter from the 3-in-1 spiral cutter and they rehydrate to a pasta-like texture.

To Zoodle or Squashetti:
Wash organic zucchini and/or yellow squash. You can peel the veggies if you like (the inside flesh is more the texture of pasta, the peel has more fiber), but I LOVE the peel and it contains many more nourishing nutrients.

Spiral slice the zucchini and/or squash into long spaghetti-sized noodles.

Either prepare right away for a zoodle or squashetti meal with your favorite sauces or toppings OR dehydrate.

To dehydrate:
Place the cut zoodles and squashetti on dehydrator racks.

Dry at 115 degrees until completely dried. I do mine overnight in my Excalibur dehydrator.

Let cool and store. I place mine in very clean and dry half-gallon canning jars and vacuum seal the jar with my vacuum sealer. You can also use oxygen absorbers instead of, or in conjunction with vacuum sealing. Do not store at room temperature without removing the oxygen though, they can mold and grow bacteria! Seriously.

Once vacuum sealed in the jar, store the jarred vegetable noodles in a cool, dry, dark place (like a pantry) away from heat, moisture, and light. They should stay good for years.

To rehydrate and use:
Place desired amount of zoodles and/or squashetti in a large bowl.

Cover veggies with boiling water. Place a lid or towel over the bowl to keep the steam in.

Let soak for 15 minutes or until zoodles are tender.

At this point you can saute’ them in butter or olive oil, or use them right away for your pasta meal, depending on the dessired tenderness and texture. Add your sauces and toppings and enjoy!

Patti / NE Ohio Zone 5
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