One year my kids gave me a zucchini for my birthday. And this wasn’t an ordinary zucchini but the monster of all monster zucchinis. They secretly worked together to keep me away from a particular plant in the garden to see just how big it would grow before my birthday arrived. And it was HUGE. It was almost as big as my then-one-year old daughter! And what do you do with a huge monster zucchini? You make candy! Or more specifically dried pineapple zucchini candy!
If you are like most gardeners, those first zucchini are exciting and cooked with love. But then the plants start cranking out a million zukes a day and that little not-quite-big-enough zucchini grows into a monster in a matter of hours. And all of a sudden you are so overrun with zucchini you just don’t know what to do with it all!
That’s where pineapple zucchini comes in. Dehydrating is a great way to preserve your produce because it is shelf stable and because of the reduction in size your preserved foods will take up less room. This recipe is great because you can clear off your counter and get rid of all the zucchini, including the huge ones!
How to Make Dried Pineapple Zucchini
This isn’t so much a recipe, but a process. 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 large pot. You want enough to fill the pot and cover the zucchini that you will be boiling.
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 and allow them to drain a bit in a colander.
Place the zucchini pieces in your dehydrator at about 130 degrees. It will take about 18 hours for the zucchini to dry completely.
Once the zucchini is dry, 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.
© 2012 – 2017, Sarah R Toney. All rights reserved.