recipe

Courgettes Preserved in Oil

Name: Courgettes Preserved in Oil
Total time: 3 h
Yield: 2 jars
Ingredients: Zucchini, 5; water, 1l (4 + 1/4 cups); White vinegar, 120ml (1/2 cup); Garlic cloves, 2; Chili peppers, 2; Mint,; Oil, 30ml (1/4 cup) + for jars

Total time: 180 mins. + drying time (24H)

Difficulty: Low

Serves: 2 jars

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By Ojonugwa Lawrence

Courgette in oil turns a vegetable into a punchy, savoury preserve with garlic, chilli, mint and oil doing most of the flavour-heavy lifting. The courgettes are simmered in water and vinegar, dried thoroughly, tossed with the aromatics and oil, then packed into jars and covered with more oil. This dish is ideal for spreading over bruschetta, serving alongside grilled meats, or adding to an antipasto board.

What Is Courgette in Oil?

Courgette in oil belongs to the broad family of Italian-style vegetable preserves, where seasonal produce is treated with vinegar, dried, and packed under oil alongside herbs and aromatics. Instead of allowing a generous harvest to disappear before you can use it, you turn it into something that can be enjoyed over several meals.

There is also a wonderfully old-fashioned practicality to the recipe. Preserving vegetables was historically a way of extending the useful life of seasonal produce before modern refrigeration made year-round storage so ordinary.

Pro Tips for the Best Courgette in Oil

Go for fresh courgettes without soft patches or bruising. Smaller to medium courgettes generally have a pleasant texture and fewer large seeds.
The water and vinegar mixture is an important part of the preparation, so follow the stated cooking time rather than trying to speed things along.
Drying the courgettes properly is one of the most important stages. The courgettes need plenty of time to lose excess moisture before they are mixed with the oil and aromatics.
Two chilli peppers give the preserve some heat, but you can use less if you prefer a gentler result. For extra heat, keep more of the chilli seeds.
Use fresh garlic and mint because the ingredient list is short, every component gets a chance to make itself known. Fresh aromatics will give the best overall flavour.

Frequently Asked Questions

What does courgette in oil taste like?

The courgette itself has a mild flavour, so the other ingredients play a starring role. Vinegar contributes acidity, garlic brings savoury depth, chilli adds heat, and mint introduces a fresh herbal note.

Why does the recipe use vinegar?

Vinegar contributes acidity and gives the courgettes their characteristic tang. It also forms an important part of the preparation before the vegetables are dried and combined with the oil. Because this is a preserve-style recipe, it is important not to casually alter the vinegar quantity or preparation method.

Why do the courgettes need to dry for 24 hours?

Courgettes contain a considerable amount of water, and drying helps remove excess moisture after the cooking stage. This gives the vegetables a firmer, more concentrated texture. The drying period also prevents the finished mixture from becoming unnecessarily watery.

Can I add other vegetables?

It is best to make this particular recipe with courgettes as written, especially if you intend to preserve the mixture. Different vegetables contain different amounts of moisture and may require different cooking, acidification, and storage methods. If you want to experiment with other vegetables, treat that as a separate recipe rather than simply adding them to this one.

How to Store Any Leftovers

Once opened, keep the courgette in oil refrigerated and handle it with clean utensils. Make sure the vegetables remain covered with oil as appropriate for the recipe.