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Zucchini antipasto

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Ingredients for 6 servings:

  • 1 kg zucchini, washed, cut into 5 mm thick, halved slices
  • 375 ml apple cider vinegar
  • 375 ml olive oil, best, cold-pressed
  • 5 cloves garlic, halved
  • 12 leaves basil, fresh
  • 2 tsp salt
  • 2 medium-sized onions, thinly sliced
  • some pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Marinated zucchini in jars

Combine all ingredients in a pot and bring to a boil. After 5 minutes of cooking, remove from heat and immediately pour into clean, sterilized jars. Wait a moment until the oil rises to the top, then gently tap the zucchini on the table to shake it into shape to prevent any air pockets from forming. Seal immediately. It goes perfectly with cold platters, bacon, and cheese. Everyone enjoys such a delicious “antipasto freddo” in winter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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