You never know what you will dry this year

Didn't know that zucchini can be delicious like mushrooms! And where are they from in April? It turned out to be dried squash chips - "Diet mushrooms":

They were soaked for 3 hours in cold water (you can overnight):

Zucchini float in the water, you can squeeze a little with a plate, light oppression.

Soaked. Now there are 2 options. The first is to simply drain the water, then cook. The second one (friends did this this time): squeeze out excess water in a towel, fluff the resulting lump, and ...

Friends, it turns out, have long been practicing cooking various dishes from dried zucchini. Here! Soaked zucchini were added to the semi-finished potatoes with beans, another 10 minutes under the lid and you're done!

The consistency of ready-made zucchini is similar to mushroom, elastic. In the stew it turns out in an original way, each vegetable has a peculiar structure, and at the same time all are saturated with the taste of each other.

Why dry zucchini

Every gardener knows that zucchini either go in a rampart, do not have time to distribute, or barely have time to give the first harvest. And then someone eats them instead of us: powdery mildew, aphids and others.

So, in a productive year, you can have fun and prepare zucchini chips for the winter. Cut young zucchini into thin slices and dry in a vegetable dryer, or in a slightly open oven at 50 degrees (about 7 - 13 hours - depends on the thickness), or just even in the air (about 2 days).

In general, I really like preparations made from dried vegetables and herbs.

• Are stored perfectly, take up minimum space
• Always at hand
• The taste of dried vegetables and herbs, in my opinion, is always more interesting than that of fresh and frozen

I am ready to dry everything that has a lot. I store it in jars under plastic lids.

I add ideas to my piggy bank: dry zucchini and eggplant.

Friends have already run out of dried eggplants. But the recipe from them was kindly dictated to me. Without numbers, everything is "by eye". To be honest, that's the only way I do everything, even if there is an exact recipe, I just focus on what is needed.

Sushnyak

• Pour boiling water over the dried eggplant chips
• Let stand for three hours
• Squeeze out the water
• Salt and add finely chopped garlic
• Season with vegetable oil, vinegar (to taste)
• Add smoked meat or smoked sausage, cut into strips
• Let stand

It must be magical! If only there is an eggplant harvest this year, I can't wait to try!

Do you dry zucchini and eggplants?

Which of them are you cooking?

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