Zucchini in oil is a classic preserve of Italian tradition, perfect for enjoying the freshness of summer zucchini all year round. Thinly sliced, blanched in vinegar and preserved in extra virgin olive oil with garlic, mint or parsley, zucchini in oil are ideal as an appetizer, a tasty side dish or to enrich sandwiches and bruschetta.
Easy to prepare at home, wholesome and flavorful, they bring a rustic and lovingly made touch to the table. Discover the perfect recipe for making crispy and fragrant zucchini in oil, just like grandma's.
1. Wash the zucchini, dry them and cut them into rounds or slices about 5 mm thick. Place the zucchini slices on a cloth, sprinkle them with coarse salt and let them rest for about 3 hours.
2. Rinse the zucchini to remove excess salt and dry them well with a clean cloth or kitchen paper.
3. Bring a pot with equal parts water and vinegar to a boil. Blanch zucchini for 2 to 3 minutes, then drain and immerse in cold water to stop cooking.
4. Sterilize jars and lids by boiling them in water for about 15 minutes.
5. Drain the zucchini and dry them again. In a jar, alternate layers of zucchini with the sliced garlic and herbs.
6. Fill the jars with extra virgin olive oil, making sure the zucchini are completely submerged. Finally, seal the jars tightly and store them in a cool, dry place.
Preparation tips for zucchini in oil.
Here are some little tricks for zucchini in oil that retains flavor and texture over time:
Choose firm zucchini, with the surface intact and without spots, for best flavor and texture.
For even cooking and good storage , cut zucchini into slices or rounds of the same thickness (about 5 mm).
Sprinkle the zucchini slices with coarse salt and let them sit for a few hours to remove all excess water.
Soak the zucchini in boiling salted water for about 3 minutes, and then immediately place them in ice water to stop cooking and keep them crisp.
Use jars and caps sterilized in boiling water for about 15 minutes.
Once the jars are filled, add extra virgin olive oil, taking care to completely cover the zucchini to prevent mold growth.
Once ready, store the jars in a cool, dry place (if stored well, they can last for months) and, before enjoying your zucchini in oil, wait about a week so that they season well.
Zucchini in oil: the importance of good extra virgin olive oil!
Extra virgin olive oil plays a key role in the preparation of zucchini in oil, contributing to their flavor and preservation. EVO oil in fact:
It adds flavor to zucchini, also making them perfect for topping tasty preparations such as canapés and bruschetta.
It is a very effective natural preservative due to its antioxidant power: by creating a protective layer around zucchini, it helps preserve them over time.
It is rich in health-critical "good" fats and helps keep blood cholesterol levels in check.
Unlike seed oil, which many mistakenly believe to be lighter, it is much more digestible and does not burden the liver.
For our recipe we chose to use Fruttato Farchioni Extra Virgin Olive Oil, which is characterized by a fresh, intense aroma and a harmonious, pleasantly bitter taste that goes well with zucchini.
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