Candied zucchini

The recipe for candied zucchini is slightly different from similar recipes, mainly in that it takes much less time to prepare.
Zucchini should be washed, peeled and peeled, and then cut into cubes or slices.
The resulting pieces of zucchini are covered with sugar and left for 12 hours in a cool place.
Then we take an orange, scald it with boiling water, cut it, remove the bones and cut into pieces. Put the pieces in a blender together with the peel and chop.
Drain the resulting juice from the left zucchini, mix it with crushed orange, bring to a boil. Then add honey and cook for about 3 minutes over moderate heat.
Then pour the pieces of zucchini into the resulting syrup and cook until thick, stirring continuously. Usually the syrup is completely boiled in the process. If not, then we drain the leftovers.
Candied zucchini dried in the air or in an open oven.
Store the resulting candied zucchini in a jar covered with parchment paper, sprinkled with powdered sugar and sugar.
As a rule, it does not work to store them – they magically end in three days.