Zucchine Sott’olio Pickled Zucchini

Pickled vegetables are often served as antipasto – before the primo piatto, which usually consists of pasta, gnocchi or possibly risotto.

First, cut the unpeeled zucchini about 1 cm slices and season heartily with salt to extract liquid from the slices. Put them in a sieve for three hours to drain the salty liquid.

Heat the vinegar with some peppercorns. Put the zucchini in the vinegar for two minutes, drain and dry with a kitchen towel. Layer the zucchini slices alternately with basil and bay leaves in tightly sealed jars, adding a tiny bit of oregano and a clove of garlic to each. Fill the jars with olive oil and store in a cool, dark place for at least two weeks. Use within 4 months. Tip: – Zucchino, a summer squash from Italy, tastes very aromatic when it is between 15-20 cm long. Giant zucchini, as they are occasionally offered in our markets or proudly presented by amateur gardeners, usually already have a dry and tasteless flesh.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light diet!

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