Zucchini Compote with Lemon and Cloves

With this recipe, zucchini transforms into something you'd never recognize.

Recipe author

Servings:

Lemons (or citric acid or vinegar, to taste)

Sugar

Cloves (a pinch of ground turmeric helps give the compote a golden color)

Water

Zucchini

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 15 g

60 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 30 min

Zucchini compote might sound exotic, but it's actually a staple of Bulgarian cooking (which, as far as I know, is fond of dishes made from less-than-obvious ingredients — stuffed grape leaves, for one). It's especially nice to round out a first and second course with a compote like this, dotted with pieces of vegetable. Sometimes you can't even tell what it's made from — the flavor of the zucchini changes that much. I know more than one recipe for zucchini jams and compotes that people often mistake for... pineapple, believe it or not. By the way, a friend of mine who makes this same compote uses three cups of sugar instead of two. Peel the zucchini and scoop out the seeds — you really only want the flesh, cut into neat little cubes. Put the diced zucchini in a good-sized pot, cover with water, and bring to a boil. Add the sugar and keep cooking over lower heat. As soon as the zucchini turns translucent, add the cloves. When the compote is done, take it off the heat and stir in lemon juice — or any food-grade acid — to taste. This drink is great either canned in jars or enjoyed right away, once it's cooled.