August 1, 2014

What to do with all that squash you grew

Are you in the middle of a squash bonanza like me? I've eaten it fried, dried, in casseroles and stir fried! I wanted to share a simple way to preserve squash by dehydrating and also this good recipe for dried squash chips that I made this week.

First how to dry squash:
I use a purchased dehydrator. It was not expensive and there are lots of choices for these on line. There are also instructions for making your own solar dehydrator too. I like the one I have. It has served me well for several years and is plenty big for what I need to dry. The photos below are a step-by-step on drying zucchini. The same method works for any summer squash. If the squash was extra large I cut the round slices into two sections.
1. Slice 1/8 in. thick


2. Layer slices on rack 

3. Ready to remove and store in baggies

Seasoned Squash Chips:
Using the same method as above except before layering slices on your racks, put the squash slices into a gallon sized baggie and add 1-2 teaspoons each of dried oregano, dried basil and garlic salt plus about 2 tablespoons of olive oil. Zip up the baggie and shake to coat all the slices. You can use purchased Italian seasoning mix if you don't have dried basil and oregano. If you do that use less salt. Now put on the racks and dry as above. These make a great healthy snack

seasoned chips ready for drying

Next week I will post my Zucchini Lasagna experiment. The photo below shows that it was a hit!

Tad slurped it up!

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