Preserved Zucchini Zucchine Sottolio Recipes

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ZUCCHINI SOTTOLIO



Zucchini Sottolio image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds zucchini, sliced into 1/3-inch-thick rounds (about 3 zucchini)
1 1/4 teaspoons kosher salt
1 1/2 cups plus 1 tablespoon apple cider vinegar
1 1/2 cups water
10 fresh basil leaves
10 fresh mint leaves
2 bird's eye chili peppers or other fresh spicy chili pepper, sliced into thin rings
2 cloves garlic, smashed and peeled
2 to 3 cups extra-virgin olive oil
Flaky sea salt

Steps:

  • Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
  • Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt.

PRESERVED ZUCCHINI - {ZUCCHINE SOTT'OLIO} RECIPE



Preserved Zucchini - {Zucchine Sott'Olio} Recipe image

Provided by á-170456

Number Of Ingredients 10

2 pounds zucchini
2 parts salted water for covering
1 part white wine vinegar for covering
1/2 cup white wine vinegar
4 garlic cloves sliced
3 anchovy fillets
3 fresh mint leaves
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
Extra-virgin olive oil for covering

Steps:

  • Cut the zucchini lengthwise 1/4- to 1/2-inch thick slices. Place the slices in a medium-sized saucepan. Cover with 2 parts salted water and 1 part vinegar. Bring the mixture to a boil over high heat and allow to boil for 5 minutes. Remove from the heat. Drain the zucchini and place them into a jar or a bowl. Season with the garlic, anchovies, mint, oregano, and red pepper flakes. Add 2 cups of oil and 1/2 cup vinegar. Completely submerge the zucchini in olive oil. Tightly seal the jar or bowl. Zuccinni are ready to eat, but also may be kept like this, refrigerated, for up to 6 weeks, as long as the olive oil level is kept so that the zucchini are submerged. This recipe yields 6 servings.

PRESERVED ZUCCHINI: ZUCCHINE SOTT'OLIO



PRESERVED ZUCCHINI: ZUCCHINE SOTT'OLIO image

Categories     Vegetable

Yield 6 portions

Number Of Ingredients 9

2 pounds zucchini
Salt water, for covering
White wine vinegar, plus 1/2 cup for covering
4 cloves garlic, sliced
3 anchovy fillets
3 fresh mint leaves
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
Extra-virgin olive oil, for covering

Steps:

  • Cut the zucchini lengthwise 1/4 to 1/2-inch thick slices. Place the slices in a medium-sized saucepan. Cover with 2 parts salted water and 1 part vinegar. Bring the mixture to a boil over high heat and allow to boil for 5 minutes. Remove from the heat. Drain the zucchini and place them into a jar or a bowl. Season with the garlic, anchovies, mint, oregano, and red pepper flakes. Add 2 cups of oil and 1/2 cup vinegar. Completely submerge the zucchini in olive oil. Tightly seal the jar or bowl. Zuccinni are ready to eat, but also may be kept like this, refrigerated, for up to 6 weeks, as long as the olive oil level is kept so that the zucchini are submerged.

ZUCCHINI CREOLE CASSEROLE RECIPE



Zucchini Creole Casserole Recipe image

Provided by ajcooper

Number Of Ingredients 14

For sauce:
1 1/2 to 2 lbs zucchini
1/2 cup onion, chopped
1/2 cup celery, slice diagonally
1/2 cup green pepper, chopped
1/2 tsp sugar
2 cups tomatoes
2 tablespoons cooking oil
1/8 teaspoon garlic powder
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1 8-oz can tomato sauce
1 bay leaf
Mozzarella cheese, sliced

Steps:

  • For Sauce: Saute onions, celery and green peppers in cooking oil. Combine remaining ingredients, except cheese, and cook over slow heat 40 to 45 minutes or until thickened. Cut zuchini into bite size pieces. Put half in 2 qt casserole dish. Spoon enough sauce to cover. Cover with cheese sauce. Layer remaining. Bake at 325 degrees for 50 to 60 minutes.

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  • Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
  • Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt.

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