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Pineapple Zucchini
Submitted By: Denny Wayson

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	Total Cooking Time: 30 mins
	Serving Size: 1/4 cup
	20 servings
Ingredients:
12 fl. ounces pineapple juice (equal to two 6oz cans of juice) 8 cups zucchini or yellow neck squash, peeled and sliced into 1/4-inch pieces 1/4 cup sugar (opt)
Preparation:
In a stock pot put the pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush. Place mixture into a blender and blend until it is like a smooth consistency. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand. Dry it at 135 degrees F. for at least 3 to a total of 5 hours.