Zucchini flour is a practical, old-fashioned way to preserve extra summer squash and turn it into a useful pantry ingredient. By drying zucchini until it is completely crisp and grinding it into a fine powder, you can make a naturally gluten-free flour that works well in baking, cooking, thickening soups, and adding vegetables to everyday meals. It is especially helpful when the garden produces more zucchini than you can cook fresh, including the oversized squash that seem to appear overnight.
