240g zucchini skin with some flesh
64g liquid glucose
62g corn syrup
Cook all the ingredients together in a pot until the zucchini is just tender and bright green. At this point, chill the mixture in a bowl over an ice bath, stirring frequently to aid in the cooling process. When the mixture is ice cold, puree the ingredients in a blender until the mixture becomes a uniform emerald green. Strain the mixture into another bowl over an ice bath for the pureeing will have begun to warm the base again. When the mixture is cold, set aside in the refrigerator for about a half an hour or longer. Preheat a non-convection oven to 200 degrees F. Meanwhile use a template to spread the ribbon base on a silpat on a sheet pan. Bake the ribbons in the oven for about thirty minutes. The ribbon should be completely dry and come off the silpat cleanly with only a little help from an offset spatula. Shape the ribbons immediately and let cool. Store in a dry environment or use immediately.