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Candied Zucchini Strips

For a colorful embellishment, place these delicate strips on top of our Zucchini Bundt Cake with Orange Glaze.

  • Prep:
  • Total Time:
  • Yield: Makes about 30
Candied Zucchini Strips

Source: Martha Stewart Living, August 2011


  • 2 1/2 cups sugar
  • 2 cups water
  • 2 medium zucchini (about 8 ounces each), very thinly sliced lengthwise, preferably on a mandoline


  1. 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.

  2. Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.

Cook's Note

Use a mandoline to slice the zucchini into thin, even strips that are less than 1/8 inch thick but not paper thin (or they'll fall apart). The syrup infuses the ribbons, making them translucent and shiny. Have a piece of parchment ready to place directly on the surface of the syrup -- it will keep the zucchini submerged.

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