A little-known homemade preserve made from summer zucchini grated and cooked with sugar, then enriched with walnuts. Its soft texture and gently sweet flavor make a surprising addition to the breakfast table.
Peel and grate the zucchini. Rub it with a pinch of salt and let it stand for 15 minutes, then squeeze it through cheesecloth to remove the excess liquid.
Put the drained zucchini and sugar in a pot. Bring to a boil over low heat, stirring occasionally, and skim off any foam that forms.
When the zucchini is soft and the syrup has thickened, add the walnuts and lemon juice and boil for a few more minutes. Important: Drop a little onto a plate; if it leaves a trail when pushed, it is ready.
Fill sterilized jars with the boiling preserve and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Important: If you start cooking without draining the excess liquid from the grated zucchini, the preserve may turn out runny. Squeeze it through cheesecloth to drain it, and skim off the foam regularly. Allergen: contains walnuts (tree nuts); contains no milk or eggs. Fill sterilized jars with the boiling preserve and store in a cool place.
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