Why xd

This is going to be a base for a southern Italian pasta sauce. Think sun dried tomato, but zucchini

Why not new food experience

naw fair question.. never seen anything like this. OP are you getting any sorta flavor out of it like you would with the sun dried tomato?

Legit question, did you add any acid to this? Because if not, this is a perfect environment for botulism!

I dehydrate all kinds of stuff (not claiming to be a pro) and never got sick knock on wood. If you use anything it's salt on jerky. From mushrooms to huckleberries to fish and meat. Get rid of the water and be safe. Also been pressure canning for years, mainly game, but yes you have to follow all the safety protocols for canning things that are not acidic or salted. I learned from a long deceased granny, back in time when there was no electricity. Pickled green beans, corn and okra... Dot dot dot. Candied salmon jerky is probably my favorite

The thing you must watch out for is low oxygen low acid environments. When stuff goes bad in an oxygen rich environment.... You know it's off. But botulism has no smell or taste. And it is the toxin that kills you not the actual bacteria so cooking the food that's been contaminated won't remove the toxins.

Update us on how it turns out ^^

Very good look. Not meant for long term preservation, I’ll be fine in the next 5 days, right?

Uhhhh noooooooo.....

Lol Okay it’s in the fridge

I still wouldn't eat it. It's zucchini, not worth getting sick over.

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Would boiling the oil for a quick fry kill before leaving them to soak in oil kill the botulism bacteria?

As long as the temperature reaches 121 degrees celsius for 3 minutes, the spores will be destroyed.then it can be stored like this. It's how people made duck confit.

Okay so this thing is out for 24 hours. I add salt and put in fridge. Seems fine, pretty please?!

Nope. I wouldn't touch it personally. The best way to dehydrate zucchini is by air or freeze drying. The key is you are doing this in a low ph low moisture hi oxygen environment.what you did was provide an initial environment of low ph low oxygen high moisture from the zucchini.... So no I would throw it out. It's zucchini and your health is worth more than 67 cents a pound.

Ohhh I see what you’re saying. I used a food dehydrator, then added the dried veg to olive oil after. It did not break down in the olive oil (though I see now why you were so adamant here, that does sound super sketch). Regardless after thinking through I think I’m going to try a different approach for the intended outcome. Original intention was to copy what my dads relatives do in Italy: sun dry zucchini in the summer, store in olive oil for winter pasta dish

Ohhh I see what you’re saying. I used a food dehydrator, then added the dried veg to olive oil after. It did not break down in the olive oil (though I see now why you were so adamant here, that does sound super sketch). Regardless after thinking through I think I’m going to try a different approach for the intended outcome. Original intention was to copy what my dads relatives do in Italy: sun dry zucchini in the summer, store in olive oil for winter pasta dish

Well drying it out first is a good step. Botulism needs a certain moisture content. Sun dried vegetables also benefit from UV sterilization. And the sun is really good at that. Either way I believe if done the proper way it's fine, but you need to make absolutely sure that the water content in the zucchini is below the range since you don't have any acid.