Sicilian Dried Zucchini

5 from 4 votes
Comment
Jump to Recipe

As an Amazon Associate I earn from qualifying purchases.

Sicilian dried zucchini on a plate
Photo by Holly A. Heyser

It’s zucchini time in California. The annual Overrunning of the Squash has arrived. Yes, fresh zucchini are good — excellent, if you get them before they’re as big as truncheons — but anyone who grows zukes always has too many. And don’t get me started on zucchini bread. Not a fan.

I pickled some zucchini last year and they were good, but not as good as cucumber pickles. How else could I preserve them? Drying.

I’d read somewhere that the Southern Italians sun-dried their zucchini to keep them through the year. I’ve even seen a web page offering dried zukes from Sicily jarred in olive oil — at $10 plus shipping. Seriously?

But, try as I might, I could find no recipe or method for sun-drying zucchini anywhere on the web, or in my not insubstantial cookbook library. So I improvised.

I began by slicing the squash into disks. I then sprinkled salt on a large cookie sheet and set the disks down on them, and when the cookie sheet was filled I sprinkled the tops with salt.

I let this sit an hour. Now zucchini are basically squash-flavored water, so I was pretty sure an hour would draw out a lot of moisture and get the salt all the way into the slice — to preserve it from mold. It worked. Too well, in fact. Now I only “cure” them for 30 minutes if I am not going to put them up in jars. After an hour, the zucchini is borderline too salty to eat fresh, but works well as a preserved product.

How to dry them? Couple of ways. I have a really nice Excalibur dehydrator, which can dry the zucchini in anywhere from 2 to 8 hours. But there’s a low-tech method, too. After salting, arrange the zucchini disks on a metal or wooden skewer. But you still need to hang dry them. At first I hung these by attaching the skewer to the clips on the kind of coat hanger designed to hold skirts or pants. Nice, but then Holly couldn’t dry her clothes. I then switched to using our sausage/pasta drying rack.

A perfect place to do the drying is a hot, dry garage. Our garage in summer can reach about 120°F in a heatwave, “cooling” to 70°F or so at night. At that rate, the zucchini only took 36 hours to get to the soft, quasi-dried apple texture I wanted.

Could I have dried them all the way? Sure, but then I’d need to reconstitute them, and why bother? I might have dried them another 12 hours if I wanted to preserve them in oil. Kept like this in the fridge, they last for a month.

In this state, zucchini are still pliable and soft, but feel more like soft leather than watery squash disks. Chewy instead of crunchy. Savory instead of thirst-quenching, as a raw zuke can be on a hot day.

If you want to preserve them, do this: Salt the whole hour, press the zucchini gently with a cloth towel. Dredge them in vinegar (white wine would be ideal), dry until they are very leathery and store in a glass jar submerged in olive oil.

I prefer to just cook my dried zucchini as the Sicilians do: In olive oil, with mint and chiles.

The dish couldn’t be easier, although there is one tip I can offer: Dried zucchini lack the water that normally causes that pleasing sizzle in a hot pan, so you might think you’re not heating the squash enough at first. Trust yourself, they will brown nicely. Keep turning them over until you get the look you want. I like a combination of well-browned bits with those just kissed by flame.

Make more of these than you think you need — Holly and I ate four zucchinis’ worth at one sitting with no trouble.

Sicilian dried zucchini on a plate
5 from 4 votes

Sicilian Sun-Dried Zucchini

Southern Italians sun-dry their zucchini, and then either put them up in jars covered in olive oil, or saute them as a side dish. I never did find an Italian recipe, so this one is entirely mine. I think it works pretty well, and make it all summer long. Why? It’s a textural thing: The dried zucchini concentrate what flavor they have, and with less water, become meatier — if I had to serve a vegan dinner in summer, this would be on the menu. Use a dehydrator if you are in a moist climate, but here in Sacramento I just strung these on skewers and let them dry in our blazing hot garage for 36 hours.
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 6 people
Author: Hank Shaw
Prep Time: 4 hours
Cook Time: 5 minutes
Total Time: 4 hours 5 minutes

Ingredients 

  • 4 zucchini, about 3 pounds
  • Salt
  • Skewers if you are not using a dehydrator
  • 2 tablespoons olive oil
  • 1/2 teaspoon cayenne
  • 2 tablespoons fresh mint, chopped
  • 1 large garlic clove, sliced very thin (optional)
  • Juice of half a lemon

Instructions 

  • Slice zucchini into disks about 1/4 inch thick. Sprinkle salt on a large cookie sheet or two, then lay the zucchini on them. Sprinkle more salt on top. Leave at room temperature for 30 minutes if you are going to eat them in the next couple days, or for up to an hour if you plan on preserving these in jars.
  • Pat dry with a towel and either dehydrate at 120°F or skewer. Dehydrate until pliable but leathery, about 3 hours or so in my dehydrator. Or, hang the zucchini in a hot dry place for 24 to 48 hours, depending on the temperature. In either case, you want them to be dry, but not hard. Think soft dried apricots…
  • When ready to cook, heat the olive oil in a large saute pan over high heat until almost smoking. Add the zucchini rounds and garlic (if using) and toss to coat with oil. Turn the heat down to medium and cook until browned, about 3 minutes.
  • In the final minute, add the cayenne and toss to combine, then do the same with the mint. Turn off the heat. Squeeze the lemon juice on the zucchini when you are ready to serve.

Nutrition

Calories: 66kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 351mg | Fiber: 1g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

 

You May Also Like

Hunt Gather Talk: Sandor Katz!

This episode about fermentation is with one of the legends of the practice, Sandor Katz. We dive deep into the word of ferments in this talk.

Hunt Gather Talk: Pressure Canning

A podcast explaining all about pressure canning, with expert Cathy Barrow. We discuss myths, dispel fears and talk about our favorite projects.

Venison Salami

How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I’ll show you how.

About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. Many thanks for this recipe/post. I don’t have Sacramento sun(Ini Sydney) so I will do my best to naturally dehydrate.
    One question:
    1) can I assume that your reference to “white wine” in an earlier post is for white wine vinegar (note vino from a bottle).
    ie: I cannot use wine, must use vinegar.
    Wil

  2. Hey! In your previous paragraph before the instructions you note: If you want to preserve them, do this: Salt the whole hour, press the zucchini gently with a cloth towel. Dredge them in vinegar (white wine would be ideal), dry until they are very leathery and store in a glass jar submerged in olive oil.
    But in your directions you are missing the vinegar dredging. I assume I am to dredge after patting dry? Thanks, love your website.

    1. Candace: Yes, you salt, press, pat dry, let the zucchini dry out until leathery, then dredge in the vinegar to store in a jar.

  3. I dry zucchini all the time on my dehydrator, and then store in a vacuum sealed mason jar. There’s no need for salt, oil or canning.

    1. Kelley: That is an entirely different thing. If you try this, you will find you might like it. The zucchini are not supposed to be dry, just a little leathery.

  4. 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.

  5. 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.

    1. I just tried this. They dried well, looked great, browned nicely, got some fresh mint and…. the zucchini was waaaasy to salty to eat. Little sodium bombs. Wondering if I should have washed them after salting them?? Used less salt, or kosher salt instead? Where did I go wrong!