Candied Zucchini Strips
For a colorful embellishment, place these delicate strips on top of our Zucchini Bundt Cake with Orange Glaze.
Martha Stewart Living, August 2011
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Ingredients
Directions
Cook's Notes
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.