Zucchini is a useful vegetable, one of the attractive properties of which is its low calorie content. A vegetable rich in vitamins and minerals, unfortunately, is stored for no more than 10 days, but this is only fresh.
In recent years, housewives are increasingly harvesting zucchini for the winter, marinating, canning, or processing them into jam or jam. However, in this case, zucchini completely loses its useful qualities.
In order to year-round eat healthy zucchini, you can use an alternative method of storage, drying, during which the value of the vegetable is not an iota reduced.
Composition and energy value
Fresh zucchini is almost 90% water. Having gone through the drying process, the vegetable is a “clot” of vitamins and trace elements necessary for the health of the body. The composition of dried zucchini includes:
- di- and monosaccharides;
- saturated fatty acids;
- ash;
- vitamins: beta-carotene, A, B1, B2, B5, B6, B9, C, E, H;
- macro- and microelements: potassium (K), calcium (Ca), sodium (Na), magnesium (Mg), phosphorus (F), iron (Fe).
Calories 24 kcal.
Beneficial features
Plain-looking zucchini actually has unique properties. Squashes, both fresh and dried, recommended for use in atherosclerosis, obesity, edema, constipation.
Regular consumption of dried courgettes helps to protect the organs of the digestive system from damage, and is involved in the regeneration of the tissues of the digestive tract. The benefits of zucchini for older people and elderlyas the substances which are a part of a product improve motor and secretory gastric functions.
Squashes are shown to people suffering from liver disease and anemia. It is also useful to use this vegetable for those who have problems with the heart and blood vessels.
The diuretic effect that the dried zucchini has on the body helps to get rid of excessively accumulated salts and water in a short time. Special benefit zucchini bring with gout, urolithiasis and other diseases associated with impaired metabolic processes.
Zucchini can safely be included in the diet of pregnant and lactating women, as well as people trying to lose those extra pounds. The product is considered to be a natural antioxidant, so that their regular consumption in food significantly reduces the risk of developing cancer.
Harmful properties
Eating dried zucchini (as well as fresh) contraindicated for people with gastric ulcer and duodenal ulcer, with renal diseases, with exacerbation of gastritis, as well as in violation of the output of potassium from the body.
Instruction
Is it possible and all the details about the process of drying zucchini you will find below.
Training
For drying any varieties are suitable. Both mid-season and over-ripe fruits can be dried.
Fruits should be thoroughly washed and peeled, remove the tails. And if you still do not know how to cut zucchini for drying, then we hasten to answer for a quality billet vegetables must be chopped.
If small fruits are dried, they should be cut into cubes or slices after cleaning. If the fruits are large, then after removing the skin and the core (seeds), it is better to cut them into rings. The thickness of the cut should not exceed 1.5-2 cm.
The ground product is placed in boiling water and blanched for 2-3 minutes, then cooled in cool water and thrown onto a sieve to eliminate excess liquid.
Drying
Dry zucchini can be natural and artificial method. When drying zucchini outdoors, it should be borne in mind that the process can take several days.
Having spread the prepared product at a small distance from each other on a sieve, it is placed under direct sunlight, turning it over from time to time to completely evaporate the liquid. Solar-air drying should not be carried out on a baking sheet. If it is not possible to dry on a sieve, you can thread the zucchini rings on a string (wood) and hang it in a warm room with good ventilation.
In the oven
The advantage of this drying method is less time.to be spent on the process. Prepared and chopped zucchini laid out on a baking sheet and placed in the oven, preheated to no more than 50 degrees for 6-7 hours.
In the electric dryer
Now let's see how to dry squash in an electric dryer. The drying process in special equipment is almost identical to drying in the oven. Placing crushed zucchini on the grates, and setting the temperature of the electric dryer at 45-50 degrees, after 4-5 hours you can enjoy the finished product.
Electric dryers of various brands have their own characteristics, so before drying, read the detailed instructionsRegarding exactly the vegetable or fruit that you plan to dry. Zucchini dried in an electric drier have a dense, elastic consistency.
Storage
Dried product stored in a dark place (under the influence of light, they lose their useful properties) in glass or polyethylene containers. It is possible to store them also in fabric bags, pre-cooked in a strong brine (1 hour of salt: 1 part of water).
Recipe
And now we look at the recipe for harvesting dried zucchini for the winter in Korean. For this we need:
- dried zucchini;
- vegetable oil;
- salt;
- spices for carrots in Korean;
- vinegar;
- garlic - 2-3.
Dried Zucchini soak in cool water for 10-15 minutesthen boil in water with salt (15 minutes). After zucchini will cook it is necessary to allow to drain the excess moisture, throwing it in a colander. Cool zucchini put in a salad bowl.
Stir-fry butter (2-3 tbsp. L.) Combined with zucchini, season with vinegar and spices and add 2-3 tbsp. l squash broth. Peeled and chopped garlic, add to a bowl of zucchini and leave to infuse for 3-4 hours, after which the dish is ready to eat.
Squash - one of the few fruits, drying which is relatively short-lived. The tender texture of the vegetable, carrying great benefits for the body, can be used throughout the year to prepare a variety of dishes. Having spent several hours preparing and drying zucchini in an electric dryer, oven, or just in nature, you can still pamper yourself and your loved ones with tasty and healthy food.
