Zucchini baking fruit (recipe)
| Zucchini baking fruit (recipe) | |
|---|---|
| Name | Zucchini baking fruit |
| Ingredients | Zucchini • Vinegar |
| Cooktime (in hours) | 0.683333333 |
| Preptime (in hours) | 0.583333333 |
| Totaltime (in hours) | 1.266666666 |
| Keto friendliness | Keto friendly |
| Calories | 42.8 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0.1 |
| Fiber | 0 |
| Net carbohydrates | 0.1 |
| Sugar | 0.1 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 4.8 |
| Servings | 1 |
| Yield | 3 pints |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Zucchini baking fruit (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Use as much as you want to work with-- as long as it measures out in even 1 cup measures.
- (I use about 6 inch long zucchini and about 3 inches around).
- Peel and seed zucchini.
- Cut into 1/2-inch wedges or cubes.
- Cover with water and 1 cup vinegar.
- Let stand overnight.
- Drain, rinse with cold water and drain well.
- Pack in 1-cup measure-using 3/4 cup sugar to each cup of fruit.
- Add 3 tablespoons lemon juice per cup of fruit.
- Now, Cook in a pot that you can leave this fruit in for the necessary time.
- Boil 20 minutes, then leave stand on counter, uncovered.
- Boil 7 minutes each day for 3 days.
- Now divide into 3 batches.
- Add red, yellow and green food coloring (1 for each batch) and almond flavouring to taste.
- Mix each batch well.
- Let stand several hours before packing into containers.
- May be frozen but will keep fine in the refrigerator.
- Use in place of candied baking fruit.
Food tags
Low Protein, Low Cholesterol, Healthy, Free Of..., Weeknight, Canning,, Easy
Zucchini baking fruit (recipe) details:
Time:
Prep Time in Hours and Mins:1H16M
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Contributors: Prab R. Tumpati, MD
