CANDIED ZUCCHINI
Yes you read right, candied zucchini. This is a great way to use that zucchini that you didn't notice until it was a foot and a half long.
Provided by muddwife
Categories Candy
Time 8h25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
- Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
- Simmer until zucchini is tender, 15-20 minutes.
- Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
- Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
- Roll pieces in granulated sugar and let cool completely.
- Store in an air tight container.
Nutrition Facts : Calories 160.3, Fat 0.1, Sodium 3.5, Carbohydrate 41, Fiber 0.3, Sugar 40.7, Protein 0.4
CANDIED ZUCCHINI STRIPS
For a colorful embellishment, place these delicate strips on top of our Zucchini Bundt Cake with Orange Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes about 30
Number Of Ingredients 3
Steps:
- Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
- Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.
CANDIED ZUCCHINI
Make and share this Candied Zucchini recipe from Food.com.
Provided by Violet 2
Categories Lunch/Snacks
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- .Make syrup by boiling sugar and water together for 5 minutes.
- Cut zucchini into 1/2" cubes.
- Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat translucent).
- Chill in the syrup overnight.
- The next day, spread cubes on dryer trays and dry at 135°F for about 8 to 12 hours, until leathery.
- Store airtight.
- I know I saw where someone used Kool-Aid to flavor it. Any extract should work, too.
Nutrition Facts : Calories 435, Fat 0.5, SaturatedFat 0.1, Sodium 30.3, Carbohydrate 110.2, Fiber 3.2, Sugar 105.1, Protein 3.6
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
SPICY MOCK APPLE RINGS
You can use cucumbers, zucchini, or apples to make these homemade spiced rings. My family can't tell the difference from apples to zucchini. It is easy but takes a couple of minutes each day for about a week to make. Well worth the small effort!
Provided by Holly M.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT10h10m
Yield 50
Number Of Ingredients 13
Steps:
- Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
- Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
- Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 22.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 10.1 mg, Sugar 21.5 g
DEHYDRATOR CANDIED ZUCCHINI
This is very good and has almost no (if any) squash flavor. Adapted from: "The Squash Cookbook" Try substituting 1 tsp cherry flavor for the lemon juice.
Provided by TxGriffLover
Categories Low Protein
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Make syrup by boiling sugar and water together for 5 minutes.
- Cut zucchini into 1/2" cubes. Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat transluscent).
- Chill in the syrup overnight.
- The next day, spread cubes on dryer trays and dry at 135º F for about 8 to 12 hours, until leathery. Store airtight.
Nutrition Facts : Calories 174, Fat 0.2, Sodium 12.1, Carbohydrate 44.1, Fiber 1.3, Sugar 42, Protein 1.4
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