Candied Zucchini Strips Recipes

CANDIED ZUCCHINI

Steps:

• Peel and cut off ends of zucchini. Quarter length wise and remove seeds and soft centers with a spoon. Cut into half inch pieces.
• Combine 2 cups sugar, water and kool-ade in a medium pot. Cook over high heat until mixture comes to a boil and sugar disolves. Reduce heat to medium low and add zucchini.
• Simmer until zucchini is tender, 15-20 minutes.
• Set a strainer over a large bowl and drain zucchini. Allow to drain and cool for 30 minutes. Reserve liquid for making more candy later.
• Place zucchini pieces in a food dehydrator for about 8 hours or until mostly dry but still slightly sticky (Alternately you could place pieces on a cooling rack over a cookie sheet and put in the oven set to the lowest temperature with the door craked slightly).
• Roll pieces in granulated sugar and let cool completely.
• Store in an air tight container.

DEHYDRATOR CANDIED ZUCCHINI

Steps:

• Make syrup by boiling sugar and water together for 5 minutes.
• Cut zucchini into 1/2" 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 135º F for about 8 to 12 hours, until leathery. Store airtight.

WONDERFUL PARMESAN ZUCCHINI STRIPS

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine bread crumbs and cheese topping.
• Dip zucchini strips into egg, then into crumb mixture.
• Place on baking sheet coated with nonstick cooking spray.
• Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

CANDIED ZUCCHINI

Steps:

• .Make syrup by boiling sugar and water together for 5 minutes.
• Cut zucchini into 1/2" cubes.
• Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat translucent).
• Chill in the syrup overnight.
• The next day, spread cubes on dryer trays and dry at 135°F for about 8 to 12 hours, until leathery.
• Store airtight.
• I know I saw where someone used Kool-Aid to flavor it. Any extract should work, too.

CANDIED CARROT STRIPS

Steps:

• Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside.
• In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
• In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°F. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

ZUCCHINI RINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
• Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the zucchini rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!