Candied Zucchini Strips
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Martha Stewart Living, August 2011
- Prep Time 25 minutes
- Total Time 1 hour 30 minutes
- Yield Makes about 30
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Ingredients
- 2 1/2 cups sugar
- 2 cups water
- 2 medium zucchini (about 8 ounces each), very thinly sliced lengthwise, preferably on a mandoline
Directions
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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.
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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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