Zucchini sott’olio

Zucchini preserved in olive oil

Preparation info

  • Makes over

    1 litre

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Having such wonderful olive oil at hand, Italians are very good at preserving a variety of vegetables sott’olio. These are delicious as part of a mixed antipasto. Use small baby zucchini if possible, as they tend to be firmer.


  • 1 kg (2 lb 4 oz) small zucchini (courgettes), cut into thin rounds


If the zucchini are not small, cut them in half lengthways and scoop away some of the seeds with a teaspoon before slicing into rounds. Put the rounds into a colander, sprinkle with the salt and leave them for 30 minutes.

Put the vinegar and water in a saucepan to boil. When it comes to the boil, add the zucchini. Bring back to the boil and boil for 3 minutes. Drain and put the zucchini