This zucchini in oil recipe is a wonderful way of pickling zucchini to have alongside sandwiches or charcuterie any day of the week. The zucchini is marinated in a blend of apple cider vinegar, chili, garlic, and herbs, resulting in a tangy, herbaceous, and slightly spicy pickle.
To make the zucchini in oil, you toss zucchini spears with salt so they release excess water before boiling them with a brine mixture. Then, the zucchini gets tossed with parsley, garlic, chili, peppercorns, and olive oil before being packed in jars with basil leaves and covered with additional oil. The zucchini can then be stored in the fridge until you are ready to serve it on toasted bread or on the side with a sandwich or charcuterie board.
What is Zucchini in Oil?
Zucchini in oil is an Italian recipe that is used for preserving fresh zucchini from the garden. It involves blanching the zucchini in a water and vinegar mixture before packing it into jars with spices, herbs, and olive oil. The result is a dish that can be served as an antipasto, on or alongside sandwiches, or as part of a charcuterie board with various meats and cheeses.
Pro Tips
- Once the zucchini has rested with the salt, thoroughly drain it to remove excess moisture.
- Only blanch the zucchini for 3 minutes or else it will become too soft.
- Thoroughly cover the zucchini with olive oil as that will be what keeps it fresh in storage.
- Feel free to change up the herbs and seasonings if you like. The zucchini would also be delicious with mint or oregano.
Frequently Asked Questions
How Long Should Zucchini in Oil Be Infused For Before Serving?
Once the zucchini is packed in jars, you should wait at least 1 week for the best flavor.
Can I Use Other Herbs in Zucchini in Oil?
Yes, while parsley and basil are the herbs most commonly used in zucchini in oil, you could use mint, rosemary, or oregano instead. All of these are Italian flavors and delicious in Italian cooking or with Italian cheeses and salume.
Should the Jars Be Sterilized?
Yes, for optimal safety, it is best to use sterilized jars for this zucchini in oil recipe.
How to Store Zucchini in Oil
The zucchini in oil should be stored in the fridge until you are ready to serve it. Once you have opened a jar, you should consume the zucchini within 1 week, and top it up with additional oil as needed.
Ingredients
How to Make Zucchini in Oil
Cut the zucchini into sticks, place them in a colander, and coat them in the salt. Allow them to sit for 10 minutes before draining.
Cut the zucchini into sticks, place them in a colander, and coat them in the salt. Allow them to sit for 10 minutes before draining.
Add water and vinegar to a pot, and bring it to a boil. Add the zucchini and salt, and boil it for 3 minutes. Remove the zucchini, allow it to drain, and set it aside to cool.
Add water and vinegar to a pot, and bring it to a boil. Add the zucchini and salt, and boil it for 3 minutes. Remove the zucchini, allow it to drain, and set it aside to cool.
In a bowl, toss the zucchini with the parsley, garlic, chili, peppercorns, and olive oil until combined.
In a bowl, toss the zucchini with the parsley, garlic, chili, peppercorns, and olive oil until combined.
Fill 500ml jars halfway with the zucchini mixture. Add the basil leaves and continue adding the zucchini mixture until the jars are full. Pour the olive oil on top to cover the zucchini, seal on the lids, and place them in the fridge.
Fill 500ml jars halfway with the zucchini mixture. Add the basil leaves and continue adding the zucchini mixture until the jars are full. Pour the olive oil on top to cover the zucchini, seal on the lids, and place them in the fridge.
Serve on toasted bread or alongside sandwiches or charcuterie. Enjoy!
Serve on toasted bread or alongside sandwiches or charcuterie. Enjoy!
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