Zucchini in oil
1 hour 30 min. Recipe Yield:
750 g Difficulty:
Medium recipe
Zucchini in oil is a very simple and delicious recipe of Italian cuisine, such an appetizer can be served in a month. The most important thing is that the zucchini remains crispy, so they are boiled for only 2 minutes and then squeezed well. Zucchini can be squeezed using a paper or other towel, and then transferred to a sieve, covered with a plate and put a weight on top. According to this recipe, zucchini stands under the weight for 2-3 hours, but if you are not sure that the zucchini is squeezed well, you can leave them under the weight even overnight.
Recipe Ingredients
Cooking Recipe
The recipe for zucchini in oil is very simple. Wash the zucchini, dry and cut across 6-7 cm. Then cut the zucchini into strips.
Pour water, wine, apple cider vinegar into a saucepan and put on the fire. When the marinade boils, add the chopped zucchini and cook for literally 2 minutes.
Place the prepared zucchini on a paper towel using a slotted spoon and let cool.
Squeeze the cooled zucchini well and put it in a sieve. Put a plate and weight on top and leave for 2-3 hours to drain as much liquid as possible.
After the time has passed, add chopped hot pepper, sliced garlic, finely chopped herbs, salt and a small amount of olive oil to the zucchini. Transfer the zucchini to sterilized jars, pour in olive oil and close the lids tightly. Store in a cool place and after a month zucchini in oil can be served.