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Candied calabacillo: recipe illustration
Desserts

Candied calabacillo

A green zucchini or squash preserved in a sugar syrup scented with cinnamon and cloves. Traditionally made for the holidays, it is eaten as a dessert, with a little fresh cheese, or on its own.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Peel the zucchini, remove the seeds and cut it into even cubes or strips.
  2. Put the pieces in a pan with water and a little lime or baking soda to firm them up, then rinse them thoroughly.
  3. In a large pan, heat the water with the sugar, cinnamon and cloves until it boils.
  4. Add the zucchini pieces and the lemon juice, then let it simmer for 40 minutes over low heat.
  5. Check regularly: the zucchini should turn translucent and lightly candied without falling apart.
  6. Let it cool in the syrup, then store in the fridge and serve cold, with fresh cheese if you like.

Variations and tips

More fragrant version. Add a strip of orange peel during cooking for a brighter flavor.

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Original Ecomely recipe.