Rinse the zucchini, remove the blossoms and stalks and roughly scrape off the skin with a kitchen knife, but do not remove it completely. Then grate the zucchini into small pieces. Remove the peel from the ginger root and chop finely. In a frying pan, mix the zucchini with the juice of one lemon, fold in the jelling sugar and add the ginger and the grated lemon peel. let everything sit together for about 30 minutes.
Allow the zucchini mixture to bubble up and continue cooking for five minutes. Scoop the foam with a skimmer. Remove the zucchini confit from the stove, fill into jars on the spot and seal airtight.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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