Learn how to dehydrate yellow squash and master the art of dehydrating vegetables with this easy step by step recipe. Preserve yellow summer squash or zucchini so you can enjoy it all year long.
Wash your yellow squash thoroughly, I like to soak my fresh vegetables in the sink for about 20 minutes to make sure all the dirt has been removed. Pat dry and then slice it into ¼ inch thick slices.
Lay the slices out in a single layer on your dehydrator trays, ensuring they don't overlap. Set your food dehydrator to 135°F (57°C). The drying process will take approximately 8-10 hours for ¼ inch slices.
Your squash should be brittle or very crisp once fully dehydrated. Once cooled, check the texture; the piece should feel brittle or very crisp to the touch. Try bending the cooled piece; it should not bend or feel pliable.
Properly dried squash should have a uniform texture and no visible moisture on the surface or when broken apart. Return to dehydrator for additional drying time if necessary.