Zucchini marshmallow - the best recipes: preparing zucchini marshmallow with fruits and berries at home

It is recommended to dilute squash pastille with apples, apricots, currants and raspberries. This list is constantly updated, because happy owners of electric dryers tirelessly experiment and create their own recipes.

Making marshmallows from raw zucchini

Grate the young zucchini, which does not yet have large seeds, on a coarse grater. Squeeze the juice thoroughly.

Take any berries (raspberries or currants) and puree them with a blender. Mix the berries with grated zucchini and add sugar to taste.

Try the puree, maybe you need to add cinnamon, lemon, or vanilla to it? It's all a matter of taste. But keep in mind that when dried, the marshmallow will acquire a more intense taste, this applies to both sugar and flavorings.

Grease the pastille tray with vegetable oil and place the zucchini-berry mixture on it. Level with a spoon.If you want to get a multi-colored marshmallow at the end, you can “color” it by placing multi-colored fruit juice on top with a spoon.

The standard mode for drying marshmallows is Medium, that is, about +50-55 degrees.
Time is determined “by eye”. Turn off the dryer and press the pastille with your finger. If it is elastic and does not tear, then it is ready. But this check should be done no earlier than 10 hours from the start of drying. The thicker the layer, the longer the marshmallow will dry.

Remove the marshmallow from the pallets when it is still warm. This way it won’t stick to the tray and will be pliable enough to roll into rolls. If desired, the marshmallow can be dried a little more.

Boiled zucchini pastille

This recipe is for those who like a more uniform pastille, without pieces or surprises.
The zucchini needs to be washed, seeds removed and cut into cubes.

Make the syrup:
For 1 kg of zucchini you need 5 kg of sugar and 200 grams of water.

Pour the zucchini into the syrup, and while they are cooking, grate the zest of one lemon onto a fine grater.

10 minutes after boiling, add the zest to the pan with the zucchini and simmer until the zucchini becomes translucent and soft. This usually takes 40-50 minutes. After this, cool the “jam” and beat it thoroughly with a blender.

Place the mixture on a marshmallow tray and dry in the same way as in the previous recipe.

To prevent the finished marshmallow from drying out, store it in rolls, tightly wrapped in cling film, or in glass jars.

True, I don’t know those people who keep this delicacy for a long time.

For the next recipe on how to make pastila from zucchini and bananas, watch the video:

Brovchenko family. Blueberry and zucchini pastille. Recipe.