Yield: 1 Servings
|6||Zucchini; medium, very firm, peeled|
|2 cups||Sugar; granulated|
|1 tablespoon||Lemon juice; strained, or other flavoring, see notes|
Make syrup by boiling sugar and water together for 5 minutes. Cut zucchini into ½" 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 135F for about 8 to 12 hours, until leathery. Store airtight.
Flavor notes: This is very good and has almost no (if any) squash flavor. I asked DH to taste a batch made with a tiny bit of red food color and ½ ts. cherry flavor in place of the lemon juice, and he guessed that it was "dried apricots"! Adapted from: _The Squash Cookbook_ by Yvonne Young Tarr by Linda Shogren (hurlbert@...) Posted to recipelu-digest Volume 01 Number 350 by RecipeLu <recipelu@...> on Dec 08, 1997