My multi-talented friend Vickie is a Massage Therapist, Master Food Preserver, Master Gardener, Master Composter, Master Recycler, Master Beekeeper, Master Woodlands Manager, and Master Land Steward, not necessarily in that order. Most years she enters a generous assortment of her beautiful preserved foods in our local County Fair and comes away with more ribbons than she can remember. Vickie taught me this very cool trick that transforms excess zucchini into a delicious, money-saving noodle – and it’s gluten-free! Thank you, Vickie!
|When not entering the fair herself, Vickie has been
known to judge at Fair. Here she is overcome by flavor!
3 medium zucchini
salt, if desired
Choose zucchini that are good-sized, but have not yet developed tough seeds inside. Later in the season the plant wants to assure the next generation of squash plants, so it’s best to either make these mid-summer, or just work around the seeds and remove the peel, also, if it is tough. (But then you lose the gorgeous green color.)
Wash Zucchini. Using a mandoline or chef’s knife, slice zucchini lengthwise into 1/4 – 3/8 inch thick strips. I accomplish this by making a thin slice on the blossom end of the squash to create a flat bottom and standing the zucchini on end so it is easy to get a firm grip and slice downward with my chef’s knife.
Arrange zucchini strips on dehydrator trays without overlapping. Season with salt if desired. Set dehydrator to 125 degrees Fahrenheit (110-115 for “Raw” Zucchini Noodles; will require additional drying time) and dry about 8 hours or until perfectly crisp. Let noodles cool 15 minutes, then immediately pack into a tall jar, such as a Ball half gallon canning jar, for storage. Zucchini Noodles store at room temperature for up to a year.
You are now ready to make Lasagna with Zucchini “Noodles”, a simplified version of this classic dish that takes less than an hour and a half from start to serving time! The Zucchini Noodles are ready to go, no boiling required! Yay!
NOTE: My husband Sam suggested slicing the zucchini in circles instead of planks. He believes (and he’s probably right) that this would make the lasagna easier to cut in squares.