Zucchini Compote

This is how we use overgrown zucchini

One day, there’s a small, tender zucchini in the garden, and just a few days later, an enormous overgrown zucchini is hiding beneath the leaves. There’s absolutely no need to throw larger zucchini away.

Their flesh is a little firmer and they contain a larger, softer center with seeds, but that structure actually makes them perfect for a variety of homemade recipes. You can use them for sauces, soups, fritters, desserts, jams, and, of course, zucchini compote.

These are the main features of this recipe:

• a great way to use up overgrown zucchini
• a simple homemade preserve
• the zucchini stays pleasantly firm
• the compote is sweet and aromatic
• wonderfully fragrant with cinnamon and cloves
• can be prepared ahead and stored for several months
• a great way to help reduce food waste

Top 5 tips and tricks

1. Use firm zucchini – With larger zucchini, always remove the soft center and larger seeds. For compote, we mainly want to use the firm flesh. This helps the cubes hold their shape after cooking and gives the compote a more pleasant texture.
2. Cut into evenly sized pieces – Aim for cubes about 1–2 cm (1/2–3/4 inch) in size. If some pieces are very small and others are large, the smaller ones will overcook before the larger ones are tender. Uniform pieces cook more evenly
3. Don't skip the soaking step – Although it requires a little planning, soaking is an important part of the recipe. The easiest way is to prepare the zucchini in the evening, refrigerate it overnight, and finish the compote the next day. This keeps the amount of active work very low.
4. Don't overcook the zucchini – This is probably the most important tip for a good zucchini compote. Once added to the boiling syrup, cook the zucchini only until it softens slightly. It should still have some structure and should not fall apart. Keep in mind that it will continue to soften slightly in the jars over time.
5. Use clean, sterilized jars – Cleanliness is very important when making preserves. Always fill the compote into thoroughly cleaned and sterilized jars. The lids should also be clean and undamaged. Divide the hot zucchini among the jars and pour over the hot syrup, making sure the zucchini is well covered. Seal the jars tightly right away.

How to serve zucchini compote

Zucchini compote can be served in many different ways. The simplest way is to enjoy it on its own as a light dessert after lunch. It’s especially delicious well chilled, particularly during the warmer months.

You can also serve it:

• with whipped cream
• with pancakes or waffles
• with sweet plum dumplings
• with baked rice pudding
• as an addition to other compotes and fruit desserts

Serve the compote with a little of the syrup from the jar, too. It’s full of the wonderful aroma of cinnamon and cloves.

Storing

Properly prepared zucchini compote is an excellent preserve, so you can make it when zucchini are most abundant in the garden and enjoy it long after the season has ended. While still hot, spoon the zucchini into sterilized jars and completely cover it with the hot syrup. Seal the jars tightly and let them cool slowly.

Unopened jars: Store the cooled zucchini compote in a cool, dark, and dry place for up to one year. A pantry or cellar without major temperature fluctuations is ideal. Before serving, always check that the jar is properly sealed and that there are no signs of spoilage.

Opened jar: Once opened, store the jar in the refrigerator. Make sure the zucchini pieces remain as well covered with syrup as possible, and use the compote within a few days.

Always use a clean spoon when serving.

Next, try these compote recipes

• Peach compote
• Apricot Compote
• Rhubarb Compote