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