Preserved Zucchini: Zucchine Sott'Olio

Name: Preserved Zucchini: Zucchine Sott'Olio
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 fillets anchovy fillets; 3 fresh mint leaves; 4 cloves garlic, sliced; 6 servings Extra-virgin olive oil, for covering; 1 teaspoon dried oregano; 1 teaspoon dried red pepper flakes; 6 servings Salt water, for covering; 118 milliliters White wine vinegar, plus for covering; 907 grams zucchini

Preserved Zucchini: Zucchine Sott'Olio

Preserved Zucchini: Zucchine Sott'Olio might be just the condiment you are searching for. One portion of this dish contains around 2g of protein, 15g of fat, and From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Cut the zucchini lengthwise 1/4 to 1/2-inch thick slices.

Ingredients you will need

Zucchini

Place the slices in a medium-sized saucepan. Cover with 2 parts salted water and 1 part vinegar. Bring the mixture to a boil over high heat and allow to boil for 5 minutes.

Ingredients you will need

Vinegar

Water

Equipment you will use

Sauce Pan

Remove from the heat.

Drain the zucchini and place them into a jar or a bowl. Season with the garlic, anchovies, mint, oregano, and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Anchovies

Zucchini

Oregano

Garlic

Mint

Equipment you will use

Bowl

Add 2 cups of oil and 1/2 cup vinegar. Completely submerge the zucchini in olive oil. Tightly seal the jar or bowl. Zuccinni are ready to eat, but also may be kept like this, refrigerated, for up to 6 weeks, as long as the olive oil level is kept so that the zucchini are submerged.

Ingredients you will need

Olive Oil