Candied zucchini - recipe. Candied zucchini: three recipes for making a vitamin dessert Zucchini candy recipe

Candied fruits are already delicious, but homemade ones are doubly pleasant. Of the many interesting options, the most unusual is zucchini. In addition, it is cheap and an excellent option to extend the life of a vegetable for a long time. Let's cook!
Recipe contents:

Zucchini, like weeds, grows and grows. They have already been prepared in a variety of forms, made into jam, frozen for future use, preserved, etc. It's time to make a sweet preparation from this simple vegetable - candied fruits. They are very easy to prepare at home. The technology is practically no different from the one used to make similar sweets from other products. The pieces are not cloying, moderately sweet, with a subtle lemon aftertaste, quite flexible and elastic. They are a great substitute for store-bought sweets. For our children, this is the best dessert - exclusively natural, without dyes, preservatives or harmful additives! In addition, they can not only be consumed on their own, but also used in baking.

It can take a day or even more to prepare candied fruits. It depends on the drying method. For example, if you cook candied fruits in an oven or a special dryer, it will take 4-5 hours. Drying at room temperature will take a couple of days. But no matter how long the vegetables take to dry, this recipe can be classified as a quick dessert. Therefore, I recommend that you definitely prepare them; besides, when tasting, the candied squash will become completely unrecognizable. And even those who do not like this vegetable will enjoy it in its sweet form.

• Calorie content per 100 g - 224 kcal.
• Number of servings - 100 g
• Preparation time - about a day

Ingredients:

• Zucchini - 1 pc.
• Lemon - 0.5 pcs.
• Sugar - 200 g

Step-by-step preparation of candied zucchini:

1. Wash and dry the zucchini. Peel hard skins and remove large seeds if using old and mature vegetables. You don’t have to do this with young fruits, because... they have thin skin and practically no seeds. After this, cut the fruits into medium-sized cubes. But don’t chop them very finely, because... When dried, they will decrease in size by 2-3 times.

2. Place the chopped fruits in a cooking pan and sprinkle with sugar.

3. Leave to stand for 1-2 hours so that the sugar dissolves and the vegetables release their juice.

4. Wash and dry the lemon. Squeeze the juice out of it, cut the zest into thin strips and the pulp into pieces. Add everything to the pan with the zucchini.

5. Place the pan on the stove, boil and cook over medium heat for no more than 5 minutes. Remove from heat and leave in brine so that the pieces are saturated with syrup.

6. Cover a baking sheet with parchment and lay out the vegetables. Place them in an oven heated to 60 degrees for 3-4 hours. At the same time, turn them over occasionally so that the candied fruits dry evenly on all sides. Candied fruits are considered ready when they do not stick to your hands, are elastic, but flexible.

You can also leave them to dry on the balcony in the fresh air. Then they will dry for at least a day. And if you wish, you can keep the finished candied fruits under the grill for a while so that they acquire a golden hue. Since candied zucchini has a very light color and, for many, not an appetizing color.

It turns out that candied fruits come not only from pineapples, pumpkins and other well-known bases for preparing this crunchy dessert. You can cook from the most unexpected products! For example, from zucchini.

Candied zucchini is soft, with a pleasant taste and texture. When I prepared them for the first time, I was skeptical about the idea, because there are practically no sweet dishes made from zucchini. But the result was excellent. And to be honest, I don’t know how many of these candied fruits need to be prepared so that they last for at least two weeks. Everything is eaten in the first days.

The process of preparing candied squash, although time-consuming, is not at all troublesome; everything happens casually and requires almost no attention.

On a note:

• at first glance it may seem that one onion is clearly not enough, but you get quite a lot of rings, just enough for two servings,
• You can do without sesame seeds by adding any spices to the breading mixture.

Ingredients

• zucchini 1 kg
• sugar 300 g
• citric acid - 0.25 tsp.

How to make candied zucchini

1. I clean the zucchini from the soft inner part and be sure to remove the skin. I first cut it into slices 1-1.5 cm thick, and then into cubes of the same size.
2. 
   I put them in a saucepan. Pour in sugar and add citric acid.
3. 
   Stir and leave in a warm place for 3 hours. As time passes, the zucchini will float in the sugar syrup, even though absolutely no liquid has been added. And the cubes themselves will become noticeably denser.
4. 
   Now the caramelization process begins. Place the pan on medium heat and cook until it boils. At the same time, I try to mix the zucchini carefully and carefully so that they do not fall apart. I turn off the stove and leave the contents of the pan until it cools completely, this is about 2 hours. Then I repeat the procedure again. And I do this 4 times. After this, the zucchini cubes will shrink slightly in size and become amber in color. And there will be very little syrup left at the bottom of the pan, some of it will evaporate, and some will soak the zucchini.
5. 
   I line the baking sheet with parchment. Use a fork to scoop out the zucchini pieces. They should not touch each other.
6. 
   Next, the drying process will occur on its own at room temperature. To prevent dust from settling on future candied zucchini, I put them in the oven (cold) and open the door a little. After 2 days I turn the pieces over, and after another 2-3 days the candied fruits are ready. But the time depends on the room temperature and the size of the zucchini pieces.
7. 
   I transfer the sticky candied fruits to a plate.
8. 
   Sprinkle with a tablespoon of powdered sugar and mix with your hands, so the pieces will separate well from each other and will not stick together. You can store it in the refrigerator for quite a long time, but over time the candied zucchini will become more dense.

Incredibly appetizing natural sweets are made from a budget-friendly, simple and juicy fruit that grows in every garden. Due to the fact that zucchini is available to everyone, this dish will become a favorite on the everyday table.

It will especially appeal to those who have small children who constantly ask their mother for various sweets. By creating aromatic candied fruits yourself (using a small amount of sugar), you will get a truly unique and appetizing version of natural sweets that you can safely give to kids.

Ready-made candied fruits do not taste the least bit like zucchini; your guests will be surprised and wonder for a long time what kind of fruit the hostess actually used to make them. In this case, ginger slightly complements and decorates the sweetness with its smell, making it more rich and aromatic.

If you are going to create candied squash for little ones, use less ginger root or replace it with another natural flavoring (spices, herbs or citrus). Candied fruits are also added to baked goods, for example. Today's site website trains fragrant candied zucchini, start with us!

Making candied zucchini

• Zucchini, squash or zucchini - 1 kg;
• Sugar - 300 grams;
• Ginger root - 2 cm.

1. Peel the thin skin of the zucchini and chop it into small squares, place it in a deep dish.

2. Add the required amount of sugar. Due to the fact that zucchini is almost 90% water, there is no need to add liquid to the mass.

3. Chop the ginger root into thin slices, add it to the general mixture, mix the ingredients, and leave for 3-5 hours.

4. Place the zucchini mixture in a saucepan and cook for 50-60 minutes. Let it sit for 10-12 hours.

5. Separate the zucchini pieces from the syrup using a sieve.

6. Place the workpiece on food paper and send it to the oven (70-80 degrees). We wait 2-4 hours. During this time, the zucchini pieces will dry out and all the moisture will leave them. It should look like this:

Candied zucchini

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It turns out that candied fruits can be prepared not only from fruits and exotic fruits. A delicacy absolutely indescribable in taste is quite accessible without the use of imported products that do not grow in a certain area. Well, perhaps only with the smallest, most expensive content. Practical tip: the lightest candied fruits will be obtained from golden varieties of zucchini, followed by milky green ones, young zucchini will produce candied fruits of a pale emerald hue.

Candied zucchini with lemon

So, the necessary products for preparing candied fruits from native and familiar zucchini:

• a solid ripe zucchini, weighing about a kilogram;
• one medium lemon;
• one glass of sugar;
• a tablespoon of powdered sugar.

Process description:

1. Wash any type of zucchini under running water.
2. Dry, remove the peel with a vegetable peeler or thin knife.
3. Cut in half, scoop out the seeds and fibers with a spoon, leaving only the pulp.
4. Cut the resulting raw material into cubes measuring 2x2 centimeters.
5. Cover the cubes with granulated sugar and set aside until a large amount of juice releases, on average, about half an hour. The vegetable pieces should float freely in the liquid.
6. Remove the zest from the lemon and squeeze the juice from the pulp.
7. Add the lemon ingredients to the zucchini and put on fire.
8. Bring to a boil, reduce heat to low, and keep on the stove until the pieces are transparent.
9. Leave the candied fruits in the syrup for 12 hours.
10. Remove to a colander and allow the syrup to drain.
11. Line a baking sheet with parchment and place candied fruits on it.
12. Bring the temperature in the oven to 60 degrees, place the workpiece in it.
13. Keep the candied fruits in the oven for about 4 hours without closing the door tightly.
14. Test the readiness of the product every hour - ready-made candied fruits have a dense, elastic surface and a springy, marmalade-like interior. Ready candied fruits do not stick to your fingers.
15. Remove the product from the oven, cool and sprinkle with powdered sugar.
16. Store in a tightly sealed container, away from light and heat.

Candied zucchini with orange

An excellent way to harvest overripe zucchini. You'll have to tinker, but the result lives up to all expectations, and it's also an excellent replacement for all kinds of store-bought sweets. And of course, a wonderful addition to all sorts of confectionery products. Unless, of course, the household members gobble up the delicacy first.

Proportions of required ingredients:

• three kilograms of very dense zucchini;
• one kilogram of granulated sugar;
• one or two large oranges.

Cooking process:

1. Wash the zucchini under running water and remove the outer skin.
2. Cut the vegetables in half and use a tablespoon to scoop out all the insides until the pulp is firm.
3. Cut the halves into strips about one and a half centimeters thick, then into cubes.
4. Pour the required amount of sugar into the zucchini, set aside until the juice is obtained in such a volume that the pieces float freely in the liquid. On average, this will take about three hours.
5. Wash thoroughly so that the product does not contain substances that cover citrus fruits for preservation.
6. Using a fine grater, remove the yellow layer of zest from the oranges, peel the pulp from the white layer and remove the coarse veins and seeds.
7. Grind the zest and pulp in a blender or meat grinder.
8. Add orange puree to the zucchini mixture and put on fire.
9. After boiling, set the pan with the contents aside until completely cooled and soaked in syrup for 12 hours.
10. Repeat the process until the cubes become transparent, about five times.
11. Using a colander or metal sieve, drain all the syrup from the candied fruits.
12. Cover a baking sheet with parchment and place cubes on it.
13. Place the candied fruits in an oven preheated to 50 degrees, leaving the door ajar to allow steam to escape.
14. Dry, stirring every hour, until done.
15. Finished products should not stick to your fingers, but at the same time be sure to maintain elasticity.
16. Sprinkle candied fruits with powdered sugar and place in an airtight container.
17. Store in a dark, cool place.

In the spring, at a master class in Moscow, I tried ginger honey (Vera, thank you!) and that’s it, I didn’t forget about it after that. I don’t know if everyone appreciated it this way, but I really, really liked its ginger heat and honey sweetness and pieces of clear marmalade ginger. This wonderful honey inspired me to experiment: I decided to make candied zucchini with ginger and lemon juice. They turned out to be very beautiful slices!

For candied fruits:

1-1,200 kg. young zucchini;

250-300 gr. fresh ginger (if you like it spicier, take 300 g);

1 lemon;

400 gr. Sahara.

Wash the zucchini, cut into semicircles, place in a saucepan and add sugar.

Grate the lemon zest and squeeze the juice into a bowl.

Strain the lemon juice through a sieve so that the seeds remain in the sieve and pour the juice into the zucchini, adding the zest there.

Peel the ginger, grate it and squeeze out all the juice. Pour the juice into the zucchini.

Leave the zucchini for 3-4 hours to release the juice. They will release a lot of juice and will literally swim in their own juice.

After the zucchini “floats”, place them over medium heat and cook until the liquid has almost completely boiled down, stirring occasionally.

In general, already at this stage the zucchini will become incredibly tasty, they can be sealed like jam, or you can take them out of the syrup and dry them to make caramel, sticky ginger candies.

Place the zucchini slices on and dry at 70 degrees for 10-12 hours. I dried it in my dehydrator. Stockli Dorrex Pro T, the candied fruits turned out great!

But the candied fruits are already ready!

Place in a jar and close with a lid. You can brew fragrant tea right now :)

In addition to being tasty and beautiful, they are also healthy! They really helped me out when I had a sore throat; nothing helped for a week, but the candied fruits got me back on my feet in just two days. And for the second time during the flight, when my blood pressure dropped significantly and I was ready to pass out, I remembered about the magical candied fruits. Oh, they are invigorating!))) Especially if you make them sharper.

By the way, here is a video with these zucchini

Now I won’t rest until I make a mountain of these zucchini-ginger slices and fill up a few jars of this jam. The candied fruit syrup, by the way, is simply mind-blowing!

Good luck and see you soon! By the way, what are you drying this summer?