Zucchini in vinegar sauce in a pressure cooker, a very quick and fresh side dish, perfect to accompany main dishes of meat or fish in the summer period. The recipe is very simple, and like for the carrots in vinegar sauce, it is very quick to prepare because it is made with a pressure cooker.
The zucchini cook in a pressure cooker in a very short time and don’t need much added water because they will release a lot themselves. After cooking, I accompanied them with an emulsion made with minced garlic and lemon zest, its juice, chopped parsley and basil, and oil.
A triumph of freshness and flavor, making this side dish a delicacy! Curious to find out how to prepare it? Then let’s get in the kitchen, because the zucchini in vinegar sauce in pressure cooker will be ready in a click!
If you are interested in other recipes with a pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 97.08 (Kcal)
- Carbohydrates 5.69 (g) of which sugars 0.19 (g)
- Proteins 4.58 (g)
- Fat 7.66 (g) of which saturated 1.14 (g)of which unsaturated 0.34 (g)
- Fibers 1.88 (g)
- Sodium 586.55 (mg)
Indicative values for a portion of 157 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.6 lbs zucchini
- 1 tbsp water
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1.5 tbsp lemon juice (with zest)
- basil (to taste)
- parsley (to taste)
- salt (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
- Bowl
Steps
First, wash the zucchini and trim the ends. Then cut them into quarters lengthwise and then into sticks about 0.75 inches. Sauté them in the open pot with the oil for a few minutes, stirring.
Next, add the salt and water and close the pot. Bring it to full power and cook for 1 minute at the 1st level on low heat from the beginning of the whistle. If you don’t have a pressure cooker like my model, you can put it on the lowest heat, always on low flame. Vegetables, like pasta and fish, need less strong pressure cooking than meat or risotto.
Meanwhile, mince the garlic with the lemon zest, basil, and parsley. Transfer them to a bowl and add the lemon juice and oil, and mix. The amount of oil and lemon juice to use is subjective and depends on personal preference. You can, therefore, choose to add or remove from the amount I left for you.
After the zucchini cooking time is over, gradually vent the pot and open it. Then transfer the zucchini to a bowl or a plate. Distribute the previously prepared emulsion and serve at room temperature.
Preservation and tips for zucchini in vinegar sauce
Zucchini in vinegar sauce can be prepared in advance and stored in the refrigerator for 1 or 2 days, in a container with a lid.
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FAQ Questions and Answers for Zucchini in Vinegar Sauce
Can you use eggplants?
Yes, of course, you can use the vegetable you prefer.
