Zucchini in Oil
I tasted these zucchinis by chance one evening at a friend’s house, and I immediately fell in love, of course 🤣. The next day I immediately got to work and tried to reproduce the recipe making some small modifications to my taste. If you have a garden and don’t know what to do with the zucchinis, I recommend trying this version. They keep very well for the long term and are delicious to eat just like that, on bread!
If you like oil-preserved foods, also try Sun-dried Tomatoes in Oil, Champignon Mushrooms in Oil, Eggplants in Oil, Artichokes in Oil, Asparagus in Oil, Spicy Chili Peppers in Oil, etc.
If you like zucchinis also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Days
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Zucchini in Oil:
- 5 zucchinis
- salt
- 2 qt water
- 2 cups vinegar
- garlic
- extra virgin olive oil
- chili pepper
- oregano
Steps
The preparation of zucchini in oil is very simple and quick, watch the video HERE.
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First, we carefully wash and then dry the zucchinis. Cut off the ends and then slice them very thin using a mandoline grater or a peeler. Meanwhile, boil the water, vinegar, and a pinch of salt.
Blanch the zucchinis for about 2/3 minutes then let them drain for a few minutes. Spread them on paper or a clean towel. Pat them with some paper towels.
Let them dry for a few hours. After a few hours, place them in sterilized jars, adding spices to taste occasionally.
Fill with oil and wait a bit to let any air escape and add a little more oil. Put a press on top.
Close the jars and wait about 10 days before tasting them.
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