Drying courgettes - urgent question

Right now I'm having my first attempt at drying courgettes in my dehydrator. Mary Bell says all veggies should be hard when dried enough, and should rattle in a jar. My courgette slices do rattle if I drop them on the worktop but there's still a tiny bit of flex in the centre of the slices. Is that dried enough or not?

I dried loads last year and they did not go totally crisp , but were dry and leathery, a bit like apple rings.  Cut one open and see if there is any trace of dampness inside.  If not, they should be OK for storage over winter - I used the last of mine about May this year and they were still sound  

I sprinkled a dried herb and garlic seasoning mix (prebought) over some of mine before drying and that worked really well.  They were ready seasoned to go into soups, spag sauces and casseroles all winter  

For short cooking times, I rehydrate first    

I often do a pasta sauce with either small pieces of pre-browned sausagemeat or mince and tinned toms in the slow cooker and I just chuck them straight in this.  They soak up the sauce and turn very tasty