Marinated Zucchini with Ginger Syrup

Ingredients

• 200 g fresh ginger
• 4 untreated lemons
• 180 g brown sugar
• 1 l water
• 700 g zucchini

Instructions

1. 1.

   For the syrup, peel the ginger and slice it thinly. Zest two lemons very finely, then juice all four lemons. Bring sugar with ginger, water, and lemon juice to a boil, then reduce until about half thick.

2. 2.

   Peel the zucchini, cut lengthwise into quarters, and chop into bite-sized pieces. Blanch in boiling salted water for 2 minutes. Drain well. While still hot, place the zucchini in a large jar and pour over the ginger syrup (strained). Add the lemon zest. Let cool overnight. Remove the zest before serving.