If you are like most people, when summer hits zucchini starts to take over your kitchen. I have been looking at various ways to preserve them other than just shredding and freezing. Last year I tried Val’s Zucchini candy, though I didn’t want to use the kool-aid, so I used lemon juice instead. It didn’t turn out right. This year I have come across lots of recipes for mock pineapple- which is basically simmering shredded or chunked zucchini in pineapple juice, lemon juice and sugar then canning it.
The thing about both of those recipes is the amount of sugar. I would rather it not be there. So I combined the 2 ideas.
How to Make Dried Pineapple Zucchini
The amounts aren’t really important, but here is what you need:
- Pineapple juice
- zucchini- peeled, de-seeded and cut into cubes (big is okay, they reduce a lot while cooking and dehydrating)
- powdered sugar
- corn/tapioca starch
- a dehydrator- I love my Excalibur 9-Tray Dehydrator
Place the pineapple juice in a pot, add the zucchini and bring to a boil. Reduce heat to medium and allow to simmer until the zucchini is soft and translucent. It should look like pineapple. Scoop out the zucchini using a slotted spoon. Place the pieces in your dehydrator at about 130 degrees for 18 hours or so. Place a couple tablespoons of powdered sugar and corn/tapioca starch in a bag with the dried zucchini and toss to cover.
I used the remaining pineapple juice again to simmer another batch of zucchini. Twice was all I could get before the juice was pretty much syrup. And I stuffed the pot almost overflowing with zucchini both times. You can also add a little water to get more out of the juice.
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