Cooked zucchini antipasti

Ingredients for 1 servings:

• 600 g zucchini
• 4 garlic cloves, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 6 tbsp olive oil
• 100 ml balsamic vinegar, depending on the size of the casserole dish
• 600 ml oil (sunflower), depending on the size of the jars

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour

Cut the zucchini into thin slices and fry one after the other in olive oil on both sides. Then arrange them in a baking dish. Distribute chopped garlic cloves, salt, and pepper between the layers. Drizzle each layer with vinegar. Then pour balsamic vinegar over the zucchini until the zucchini are almost covered. Cover and let marinate in the refrigerator for two days. After two days, pour off the vinegar and let the zucchini drain. Then arrange them in six small preserving jars and pour over the sunflower oil. Then place the open jars next to each other on a baking tray in the oven and heat at 200°C until the oil boils. Then remove and immediately seal with a screw lid and place briefly on the lid. Stored in a cool, dark place, they will keep for about 12 months. A popular souvenir.