Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 294 kcal | 83 kcal |
| Protein | 20.8 g | 5.9 g |
| Fat | 5.2 g | 1.5 g |
| saturated | 1.6 g | 0.4 g |
| Carbohydrate | 43.3 g | 12.3 g |
| sugars | 43.3 g | 12.3 g |
| Fibre | 17.3 g | 4.9 g |
| Sodium | 138 mg | 39 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.2 kg zucchini
Instructions
- Pick zucchini no longer than your forearm. A marrow-sized one is mostly seed cavity and water, and the cavity collapses into a hollow shell on the tray.
- Leave the skin on and cut out only the dark bruised spots. The skin holds the colour and is also what stops a round from curling into a tube.
- Cut rounds of 3 mm and quarter each round. Quarters sit flat where whole rounds cup as they shrink, and a cupped slice holds water in its dish.
- Blot the cut pieces with a tea towel. The surface film alone is worth an hour of machine time on a vegetable this wet.
- Lay the quarters out without letting edges touch, and expect them to shrink to about a quarter of their size. It is worth filling every tray — a shopping bag of this reduces to one small jar.
- Dehydrate at 57 °C for 8 hours. Rotate the trays around the middle of the run if your machine stacks rather than blowing from the back.
- They are ready when a piece snaps in two with a dry click and there is no cool flexible spot at the centre. A quarter that bows is still holding water.
- Condition the cooled pieces in a jar for a week, shaking it each morning, and put the lot back on a tray if the glass fogs. Sealed after that they hold a year in the dark, and they go into a soup or a stew dry.
