Making Use of Those Oversized Zucchinis

You find it stashed beneath some leaves and it’s gargantuan—a zucchini that somehow missed your attention earlier. What do you do with this massive thing? Well, for one thing, you could eat it as normal. When you look at the nutritional benefits of the baby zucchini that most people eat, you might as well drink a glass of water for all the good it does you. The plant puts all its effort into the seeds, which aren’t developed at the time most people pick their zucchini. In fact, the seeds are simply packed with all kinds of good nutrition, including the highly sought Omega-3 and Omega-6 fatty acids. So, eating a larger zucchini has significant health benefits.

The secret is to learn when to pick your zucchini. We wait until they’re about 2 or 3 inches in diameter and the seeds are well developed, but you can still push a thumbnail through the skin. If you wait too long, the skin gets pretty tough. Yes, you can peel the skin off, but then you lose all of the wonderful fiber that zucchini can provide.

However, the subject of this post is to tell you about something interesting you can use those oversized zucchinis for. We use them to make a substitute for potato chips that provides some significant health benefits, yet taste absolutely amazing. Our technique isn’t completely healthy, but I’ll take them anytime over the store purchased chips. You begin by thinly slicing your Zucchini as shown here and placing them in a dehydrator.


We sprinkle the tops of the zucchini with popcorn seasoning that we buy in bulk from a local store. The popcorn seasoning comes in four flavors: cheese, sour cream/onion, ranch, and bacon/onion. The cost for the product is extremely low when you buy in bulk quantities like this:


A one pound container of the topping cost us $4.65 at the local bulk goods store. You don’t need to use a lot of the topping. Just a dusting will add a bit of wonderful flavor to the resulting chips as shown here:


You can use any sort of zucchini to produce the chips. As you see, we have a variety in the dehydrator right now. However, our friends introduced us to the Clarinette Lebanese Squash, which has a light green exterior, and produces a superior chip. The chip retains its crispiness far longer and the zucchini itself is a better shape for chips in that it tends to grow bigger around in a shorter period without getting a hard skin.

To perform the drying, you set the dehydrator to 155º. Check the dehydrator every few hours. When the chips are crispy (in about six hours), the drying process is done. Rebecca packages the initial chips in resealable bags until she has enough, then she uses the Food Saver to store the chips in sealed bags that contain a little air to prevent chip breakage. Normally, she makes me two five-gallon containers of chips for the winter (along with two more five-gallon containers of apple chips that I’ll describe later). Here’s the preliminary result:


We’ve never had any of our chips go bad. They should last at least a year if you seal them properly. So, what is your favorite alternative way to use zucchini? Let me know at


Author: John

John Mueller is a freelance author and technical editor. He has writing in his blood, having produced 99 books and over 600 articles to date. The topics range from networking to artificial intelligence and from database management to heads-down programming. Some of his current books include a Web security book, discussions of how to manage big data using data science, a Windows command -line reference, and a book that shows how to build your own custom PC. His technical editing skills have helped over more than 67 authors refine the content of their manuscripts. John has provided technical editing services to both Data Based Advisor and Coast Compute magazines. He has also contributed articles to magazines such as Software Quality Connection, DevSource, InformIT, SQL Server Professional, Visual C++ Developer, Hard Core Visual Basic, asp.netPRO, Software Test and Performance, and Visual Basic Developer. Be sure to read John’s blog at

When John isn’t working at the computer, you can find him outside in the garden, cutting wood, or generally enjoying nature. John also likes making wine and knitting. When not occupied with anything else, he makes glycerin soap and candles, which comes in handy for gift baskets. You can reach John on the Internet at John is also setting up a website at Feel free to take a look and make suggestions on how he can improve it.