Ingredients
- 1.5 teaspoons powdered dehydrated zucchini
- 1.5 teaspoons powdered dehydrated yellow summer squash
- 1/4 cup boiling water
Instructions
- Smell both powders before you use them. Dried zucchini and squash hold their colour long after they have lost their flavour, and a powder that smells of nothing will taste of nothing.
- Tip the two powders into the bowl together and break up any clumps with the back of a spoon. Squash powders cake in the jar, and a clump hydrates on the outside while staying dry in the middle.
- Add the boiling water in two or three goes, beating it smooth between each one. These powders thicken sharply at first and then loosen, so judging the consistency from the first pour leaves it too thin every time.
- Let it stand for five minutes. Both are hard-fleshed vegetables and their cell walls take a while to accept water back; the puree keeps thickening during that rest.
- Cool it to lukewarm and taste it yourself first. Zucchini turns bitter when the vegetable was overgrown, and that bitterness survives drying completely unchanged.
- Keep leftovers covered in the fridge for three days, and throw out anything a used spoon has been in. There are no preservatives here and nothing acidic to slow bacteria down.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 267 kcal | 76 kcal |
| Protein | 19.4 g | 5.5 g |
| Fat | 4.1 g | 1.2 g |
| saturated | 1.1 g | 0.3 g |
| Carbohydrate | 38.1 g | 10.8 g |
| sugars | 38.1 g | 10.8 g |
| Fibre | 16.9 g | 4.8 g |
| Sodium | 84 mg | 24 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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