Zucchini Fruit Snacks

Zucchini Fruit Snacks
4 c. zucchini;peeled, seeded, diced into 3/8 x 1 inch pieces
3 c. water
1 1/2 c. sugar
2 packages unsweetened Kool-Aid
Prepare zucchini pieces and set aside.
Heat water, sugar and drink mix over high heat.
Add the zucchini as soon as the sugar is dissolved and bring to a full boil. Reduce heat and simmer covered for 30 minutes.
Drain thoroughly reserving cooking liquid and allow to cool in the strainer for ten minutes.
Dump zucchini out onto dehydrator trays or plastic wrap lined cookie sheets and let dehydrate.
Store in ziplock bags in a cool place.

The next batch of zucchini can be cooked in the left-over cooking liquid with the same favor and texture.

Drying In A Dehydrator:
Dry snacks for about a day, being sure to rotate trays. Snacks are done with they’re still soft and pliable, but dry to the touch with a matte finish.

Drying In The Oven:
Line sheets with plastic wrap, but do not spray with cooking spray.(I used wax paper in this picture and it stuck horribly and discolored during the drying. Plastic wrap has worked beautifully on all of the batches since then).
Set your oven between 140 – 170 degrees.  If your oven won’t go below 200 degrees, prop the door open with a hand towel and keep the temperature down a bit.
The drying time in the oven, as well as with the dehydrator, will vary depending on the piece sizes and humidity. I placed the batch below in the middle rack of the oven at 170 degrees right after lunch. I turned the oven off around 11 pm when I went to bed and kept the door closed all night.
In the morning they were almost done, so I scraped all the pieces together with a spatula to move them around, spread them back out and finished them in the oven at 170 degrees for about another 40 minutes. Again, drying times will vary.

Source:  http://choosetothrive.blogspot.com/2010/09/i-just-made-killer-fruit-snacks-out-of.html