Zucchinis are not only very easy to grow, they also tend to be prolific. For that reason, we grow a lot of zucchinis every year. They are healthy as well as being tasty.
Having so many of these fruits, even after giving a lot of them away, makes it necessary to come up with numerous ways of preparing them. My preference is to let the zucchinis mature a bit before harvesting them, rather than harvesting the immature ‘baby’ zucchinis that are available in stores, so each zucchini fruit has a lot of flesh on it, too.
The following zucchini recipe was created with the thought in mind that zucchinis tend to take on the flavor of whatever they are cooked with. In a way, it is a variation of another zucchini recipe of mine; zucchini mock pineapple. There are only a few subtle differences. Also, this recipe is specifically designed for diabetics, though it tastes good enough for anyone to eat.
Although I haven’t published this recipe anywhere else before, I’ve been showing people how to make the candied zucchini for over 30 years now. It is easy to see that we’ve had an abundance of zucchini fruits to work with for a long time and many other people seem to enjoy this recipe as much as we do.
Candied Zucchini Ingredients:
1 large fresh, firm zucchini, peeled, cored and cut into 1/2 inch by 6 inch strips
1 quart can unsweetened pineapple juice
2 1/2 cups Stevia In The Raw powder
Candied Zucchini Instructions:
1. Pour the pineapple juice in a 3-quart sauce pan and add the Stevia In The Raw. Heat this to a boil over medium heat, stirring frequently to prevent it from sticking.
2. Reduce the heat to a simmer and add the zucchini, cooking until the zucchini is just barely tender. This should take about 20-30 minutes.
3. Use a slotted ladle to remove the zucchini slices and place these on paper towels to drain. When the strips are drained, roll them in Stevia In The Raw to completely coat them in the stevia.
4. Put the strips in a single layer on a cookie sheet so they aren’t quite touching and place them in a very slow oven, about 150 F. Dry them for 6-10 hours, until they are dry but tacky to the touch and still pliable. The consistency should be roughly the same as with dried pineapples. (The zucchini can also be dried in a food dehydrator to the same level of dryness.)
Store the candied zucchini in zip-lock bags in the refrigerator. They can also be frozen. In the refrigerator, they should last about a month, provided you can keep people from eating them all for that long.
These candied zucchinis have a good pineapple flavor and the consistency is similar to that of dried pineapples. They even look somewhat like pineapple strips. Yet, they are great for diabetics because they contain no glucose, while still retaining most of the healthy aspects of zucchini, such as fiber, vitamins and minerals. Even better, these are low-calorie treats, since 100 g of zucchini has about 17 calories and although a few more calories are added by the pineapple juice, virtually none are added by the stevia.
The flavor is excellent and most people like this treat, if they like pineapples. Around here, it is difficult to keep up with the demand for these healthy snacks.