Zucchini sott’olio

Name: Zucchini sott’olio (Zucchini preserved in olive oil)
Yield: Makes over 1 litre (4 cups)
Cuisine: Italian
Ingredients: 1 tablespoon fresh oregano; olive oil to cover the zucchini (courgettes) in the jars, about 750 ml (3 cups); 500 ml (2 cups) water; 500 ml (2 cups) white wine vinegar; 1 kg (2 lb 4 oz) small zucchini (courgettes), cut into thin rounds; about 3 garlic cloves, peeled

Zucchini preserved in olive oil

Preparation info

Makes over
1 litre

Difficulty
Easy

Appears in

Twelve

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.

Ingredients

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

Europe
Italy
Tuscany
Vegan
Mediterranean
Gluten-free
June

Method

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