I recommend homemade zucchini in oil as a side dish or appetizer, and personally, it’s one of those recipes I always keep a bit in stock for dinners with friends or family.
Generally, I store them in jars so they are always ready, especially during the periods when zucchinis are out of season and therefore very useful in winter!!!
I usually prepare this side dish with giant zucchinis, as only the outer part is used, and often with large ones there’s waste, so it’s better to use them this way. Every year zucchinis are abundant, and often we don’t know how to use them quickly.
I mention giant zucchinis, but regular-sized ones are also fine.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Follow my recipe, and you will see it will be a great success.
Approximately 260 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 1 Day 4 Hours
- Portions: Approximately 3 medium jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients to Make Homemade Zucchini in Oil
- 1 kg Zucchini (very large)
- 2 Onions (300-400 gr total)
- 2 l Vinegar
- 250 ml Sunflower Seed Oil
- The oil quantities are quite indicative
Tools
- Jars Glass Jars for Preserves
Preparation of Homemade Zucchini in Oil
Wash the zucchinis well and cut them less than 0.4 inches from the skin to the pulp, and cut them into sticks…
…take the onions and cut them into strips not too thick.
Take a bowl and put them together, mixing them with a bit of salt for a few minutes, then let them drain in a colander for 3-4 hours.
After the time has elapsed, boil them with vinegar and water (2 liters of vinegar and 1 of water) but insert the vegetables only when the liquid is already boiling.
Once we add the vegetables, count 3 minutes and drain them without keeping the water
Homemade Zucchini in Oil
Let them drain for a few minutes, then place a cloth on a work surface and pour the zucchinis and onions onto it for about thirty minutes, then replace the cloth with a dry one, lay the vegetables on it again, and cover with another cloth for 24 hours.
After 24 hours, season them with extra virgin olive oil and store them in the fridge until ready to consume, as they can stay in the fridge for 4-5 days without spoiling.
Alternatively, you can preserve them for winter by placing them in glass jars (previously washed and sterilized), filling them 1/3 with oil, then adding the vegetables, covering them with extra virgin olive oil, and sealing well with their own lid.
They can be preserved for more than a year if the jar does not take air.
