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27 responses to “Sicilian Dried Zucchini”

  1. Andy

    Man I love zucchini. Another fine recipe to add to my faves.

  2. Jan's Sushi Bar

    Okay, you just convinced me to drag out the dehydrator, because we’re swimming in zucchini, too, and this looks amazing.

  3. Cook In / Dine Out

    This sounds really good. Could you get a similar result in the oven at a low temperature? Also, is it coincidental that you posted this on National Zucchini Day? Looks like a great way to honor the food holiday.

  4. Lou


    1. Deep fry them like porcini (breaded, etc)

    2. Saute an onion, put is some stock (or a cube or 2), add the zuc’s.
    Really good. 🙂

  5. Annie

    I’m really looking forward to making this one. It sounds great!

  6. Friday Favorites :: August 9, 2013 Edition | Homespun Seasonal Living

    […] Sicilian Dried Zucchini – I do have tons of zucchini and am thinking about ways I can make this in the winter with dried mint. […]

  7. Ward Horack

    Re: The solution mentioned by Cook In. Wouldn’t a low temperature fan oven be just as good as a dehydrator?

    Ward Horack

  8. Bill

    Always looking for something new to do with zucchini. Love this one. Great post!

  9. Dorrie

    3 trays of zucchini just went into the dehydrator…thanks for the post!

  10. Krista

    I love this idea! I’ve never had dried zucchini before and can’t wait to try it once summer begins and zucchini is back in the markets and my garden. 🙂

  11. Aimee St.Germain (Cooking the Strip)

    I tried a variation of this recipe yesterday. I used a slender, yellow summer squash and “oven dried” the slices (because I live in an apartment and don’t have a good area for air drying). It turned out very well – I loved the crunchy, chewy texture! It would be a great preparation for those who may be turned off by the often-mushy texture sauteed zucchini has. Thank you for sharing this unique and simple recipe!

  12. Charlotte

    There’s a recipe for this in My Calabria by Rosetta Consantina (who lives in the East Bay) — to prevent botulism, her family recipe has three parts. First you salt the vegetable (zucchini, eggplant, porcini) overnight with a weight on it. Then you boil them in vinegar for five minutes. Then you lay them out on drying racks until they’re leathery (here in MT that was about 24-48 hours). Then you pack them in jars with olive oil, chiles and mint (I skipped the garlic since it’s notorious for anerobic botulism). While the method isn’t USDA approved, and she has a note to that effect in the book, but she says her family has been preserving vegetables this way for generations. Should be shelf stable. It’s a fabulous cookbook …

  13. lizette

    I tried this and they’re pretty salty. It’s my own fault though. I started a batch of jam and the zukes sat with the salt for about an hour and a half. I sauteed some last night and they were great. I’ll do this again and reduce the time with the salt to just 30 minutes. Great recipe.

  14. Zucchini Chips WIP | yum vee

    […] golden zucchinis into the dehydrator. delicious as a snack as is, great to add to soups and stews, or crispy fried in oil as a side. thanks to Hank Shaw for the original idea. […]

  15. Sicilian Dried Zucchini | Live Earth Farm

    […] Here’s a link to the full text and description by Hank Shaw – […]

  16. Patti

    I’m Sicilian and never heard of this… But boy does it sound so yummy! I’m going to try it! I can smell it cooking now with a bit of fresh oregano and basil – don’t forget the garlic. I just copied your recipe and I will put it in my Fav’s Recipe Book. Thx a bunch!

  17. Catherine Dreyer

    Thank you for this great recipe!

  18. Linn

    I just bought the Excalibur 3900 and I’ve got tons of zucchini! My family is Sicilian, so that way of having zucchini is just like what I was used to as a kid! doing it!

  19. L. Eats

    Oh man, I can’t wait for summer produce to be back in action. BTW, have you ever tried stringing these (with needle and thread) to dry them? That’s what I do with my mushrooms; takes no time at all and leaves the clothes hangers free 🙂

  20. Rebecca Campbell

    I have a gallon size glass suntea jar full of zucchini slices I dehydrated last year and forgot about. And guess what, there are mini zucchini outside, growing bigger every day! I think we’ll eat up the dried ones in no time with this idea.

  21. Michiko

    This sounds so good, and we grow Tromboncino, one of which is the size of three medium zucchini, so we’re totally swamped.
    Question: to preserve them, do you have to keep them in vinegar, or can you just salt and dry them? Because if the latter was the case, I’d just keep them in a ziploc bag and make different recipes throughout the winter (one that comes to mind is a thick tomato sauce with lots of garlic and rosemary).

  22. Michiko

    I was thinking about those little silicon packets. Thanks a lot, I’ll try that.

  23. Mary

    Honestly you don’t like zucchini bread? I make a relish with it and put it in all kinds of baked goods. My favorite way is breaded in shake and bake and cooked in the oven.

  24. John Petkus

    Once these are preserved in oil, do the jars need to be canned, or is it okay to just store them under the counter? I’m prepping for a large number of zucchini here.

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