Zucchini compote with lemon and cloves

Zucchini compote may seem exotic to someone, despite the fact that it is an ordinary Bulgarian cuisine (as far as I know, they generally like to cook dishes from not quite ordinary products: grape leaves, for example). It is especially good when the food from the first and second is also accompanied by such a compote with pieces of vegetables. Sometimes it is not immediately clear what exactly it is made of, the taste of the squash changes so much. Personally, I know more than one culinary recipe for jams and compotes from zucchini, which are often mistaken for ... pineapples, imagine. By the way, my friend, who is preparing compote according to the same recipe, puts three glasses of sugar instead of two.
Peel the squash, also rid it of seeds. We, in fact, need one squash pulp, which we cut into neat small cubes. Now we put the sliced zucchini in a convenient saucepan, pour water and cook until boiling. Pour in the sugar, continue to cook, turning down the heat. As soon as the zucchini in the compote change color to transparent, add cloves to the water. When the compote is cooked, remove the pan from the fire and pour in lemon juice to taste. or any other food acid. Such a drink is good to roll up in cans, and use immediately as it is prepared and then cooled.