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 Teflex, or other brand, or parchment paper.

Dehydrate at 135 degrees Fahrenheit for 3-5 hours.