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Slow-cooked zucchini

Slow-cooked zucchini

Baking

A candied Sicilian zucchini, perfect for decorating a cassata.

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Recipe from Pietrodn, Dia^~itwikibooks, Xaura and 6 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Zuccata is a typical Sicilian pastry ingredient, made from candied pumpkin. It is mainly used to decorate the cassata.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Resting30 min
  • Total1 hr 45 min
  • DifficultyMedium
  • Cooking methodsteaming, oven baking

Ingredients

4 people
  • $1.12
  • $0.03

Directions

  1. Clean the pumpkin by removing the seeds and skin, then cut it into medium-sized pieces and boil it in a solution of water and salt for about 1 hour.
  2. Cut the pumpkin into pieces and place them under running water. ≈ 8 min
  3. Drain them until they are completely dry. ≈ 2 min
  4. Cut it into pieces, place it in a pot with the sugar and a generous amount of cinnamon, and let it cook until all the sugar has been absorbed.
  5. Then, allow to cool.

Equipment

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Before you start

Ingredients

  • 1 kg of butternut squash
  • 1 kilogram of sugar
  • cinnamon, with a flavour
  • salt, as needed

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