Il Cucinologo
EN

Zucchini in Oil

17/11/2023

Zucchini in oil are a delicious appetizer or side dish, very common in Italian cuisine. Here’s how to prepare them.

Ingredients

  • Young and firm zucchini, about 1 kg
  • White wine vinegar, as needed
  • Coarse salt, about 100 g
  • Extra virgin olive oil, as needed
  • Garlic, 2-3 cloves
  • Chili pepper (optional), to taste
  • Fresh aromatic herbs such as mint or basil, to taste

Preparation

  1. Wash the zucchini and cut them into slices about 5 mm thick. If you prefer, you can also cut them into sticks or rounds, depending on your taste.

  2. Arrange the slices in a colander and sprinkle them with coarse salt. Let them drain for about 12 hours to release their vegetable water. This step helps keep the zucchini crunchy even after preservation.

  3. After the resting time, rinse the zucchini well under running water to remove excess salt and dry them with a clean cloth or paper towels.

  4. Bring the white wine vinegar to a boil in a large pot and immerse the zucchini in it for about 2 minutes to sterilize them and make them more resistant to preservation.

  5. Remove the zucchini and let them cool well spread out on a clean kitchen towel so they lose excess moisture.

  6. Meanwhile, sterilize the glass jars you intend to use by boiling them in water for a few minutes and dry them well.

  7. Prepare the jars by alternating layers of zucchini with sliced garlic, chili if desired, and aromatic herbs.

  8. Fill the jars with extra virgin olive oil, making sure to cover the zucchini completely.

  9. Seal the jars hermetically and store them in a cool, dry place for at least one month before consuming, to allow the flavors to meld well.

Interesting Facts

This preservation technique is very ancient and allows you to enjoy the flavor of vegetables even outside their harvest season. In addition, with the addition of various aromatics such as garlic, chili, and herbs, each preparation can have a unique and personal touch.

Always remember to consume the zucchini in oil within about a year, and once the jar is opened, store it in the refrigerator and use within a few days.