Today, I’m sharing the recipe for sun-dried zucchini in oil.
Zucchini, at this time of year, are always present on our tables, prepared in multiple variants while maintaining their distinct flavor. Taking inspiration from grandma’s advice, I wanted to dry them in the sun before seasoning them with oil, salt, and mint. This way, they gain a unique crunchiness and you can pair them as a side dish with any main course.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 30 Minutes
- Portions: for 2 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs zucchini
- 2 cups water
- 1.7 cups vinegar
- 2 cloves garlic
- 0.7 oz salt
- 1.3 cups zucchini
Tools
- 1 Peeler
- 2 Trays
- 3 Jars
- 1 Saucepan
Sun-Dried Zucchini in Oil
First, wash and dry the zucchini well, cut off the two ends, and use a vegetable slicer to make many thin slices. Take a tray and arrange the zucchini slices spaced apart, without overlapping them.
Cover the trays with kitchen towels and leave them in the sun for three days, making sure to bring them in at night. The zucchini should be dry and crisp.
Take a saucepan with water, vinegar, and salt, bring to a boil, and immerse the zucchini, letting them simmer for 3/4 minutes. Remove the zucchini with a slotted spoon and let them dry and cool on a dry cloth. Meanwhile, sterilize the glass jars in boiling water.
Now, season your zucchini with garlic cut into small pieces, fill the jars, and pour in the oil to the edge, adding some fresh mint leaves.
Your jars are ready; once opened, store them in the fridge for two days.
Sun-Dried Zucchini in Oil
You can store the dried zucchini in freezer bags and cook them at the time of consumption, season them, and eat them.
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FAQ (Questions and Answers)
Do you think, without boiling the zucchini, they can be frozen?
Worth a try!!!
