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So you’re convinced there’s much to love about dehydrating, and now you want to know what you need to get started. No problem. We’ll start with the basics — absolute must-haves. And we’ll work our way from there. Taking my Dehydrating eCourse? You might want to put some of these things on your wish list. 
Got a dehydrator just sitting there? I’m here to convince you to put it to use. Or… if you’re thinking about getting one but want to be sure it’s worth it, I can help with that, too. Let me share why I *heart* dehydrating… Stay tuned in the coming weeks, as we celebrate our new Dehydrating eCourse with dehydrating resources and a dehydrator giveaway.
For today’s seasonal recipe round-up on squash (and zucchini), I’d like to show you how to dehdyrate it. A single zucchini or squash plant is quite productive and can easily overwhelm a good sized family. So preserving it for the future is a good and frugal idea. Not to mention that your family may be pretty sick of it, if you’re eating a lot fresh. The two best ways I’ve found to dehydrate zucchini are: shredded and thinly sliced. The thinly sliced become zucchini chips and they’re really good!
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