Squash, squash, everywhere … too much to eat!
Are you growing squash this year? Squash and zucchini are well known for being prolific producers – some gardeners get so much of it that they are doorbell ditching and leaving baskets full of it at their neighbors doorsteps just to get rid of it!
Now, my squash didn’t do thaaat well this year, but we are still left with more squash then I can stand eating right now!
If you have a lot of squash, and you can’t eat it all, and your neighbors are hiding from you because “Please! No more squash!” – then it’s time to try a different tactic! 😉
You have three big choices here – freezing, canning, or dehydrating.
I love the simplicity of freezing, but I have limited freezer space. Plus if we have an extended power outage, well, there goes all my preserved squash harvest.
Canning – eh, it’s the dead of summer here and I’ve yet to make my outdoor canning station, so canning is out. Plus, I can’t imagine canned squash or zucchini would be all that appetizing…ehem.
So, that leaves us with dehydrating. For me, this is the clear winner for preserving squash and zucchini. Why? I’ll tell ya!
1. Space! Squash and zucchini hold a LOT of water, and when you dehydrate it, suddenly 10 pounds of squash fits into a few mason jars and it’s as light as a feather.
2. Quick! It took me about 3 hours of dehydrating to finish a full dehydrator full of shredded squash.
3. Easy to use! So all you need to do is rehydrate this in a bowl of warm water for a few minutes, and voila! you’ve got “fresh” shredded squash for any recipe you like. You can also just toss it in a soup without rehydrating at all!
So you ready to preserve all that squash you grew?? Let’s go!
How to Dehydrate Shredded Squash
1. Shred your squash or zucchini. A box grater on it’s largest side will work – but if you have a food processor, that would make quick work of the job!
2. Spread out the shredded squash onto your dehydrator trays, as evenly as possible.
3. Set the dehydrator to 135 degrees and leave it for 2-3 hours.
4. Once it’s fully dehydrated, pull it apart into pieces small enough to fit into your chosen container – I’m a quart sized mason jar fan 😉
5. Label and save for later use!
6. To rehydrate, take a loosely packed 1/3 cup of dehydrated squash and cover in hot water. Let sit for 10 minutes or until fully hydrated. 1/3 cup of dehydrated shredded squash will equal about 1 cup rehydrated shredded squash.
Easy peasy, right?! Aren’t dehydrators the best??
Need some squash resources??
Squash growing tips:
Never grown squash before? Check out these tips on growing squash from seed.
Problems with pests?? Check out these tips to control squash bugs.
Shredded squash and zucchini recipes:
You could easily add a bit of your dehydrated squash to a soup like this homemade alphabet vegetable soup.
Zucchini bread is an obvious and delicious choice. Here’s two of my favorites from Weelicious, a chocolate version and a tradition version.
Rehydrate and you can whip of these Zucchini/Squash Crisps in no time!
These yellow squash cheddar biscuits are next on my list to try!
Zucchini quesadillas? Yes please!
What’s you’re favorite thing to do with extra squash or zucchini?? Tell me in the comments!
This post shared at: The Art of Home-Making Mondays