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Pickled Zucchini (Zucchini Con Olio E Aceto)

Global.Potpourri's picture
These pickled zucchinis are easy to prepare and are quiet appetizing. Cooked and flavored with garlic and oregano along with bay leaf, the pickled zucchini is best served after refrigerating overnight.
  Zucchini 4
  Olive oil 5 Tablespoon
  Garlic 2 Clove (10 gm), quartered
  Oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Bay leaf 1
  Wine vinegar 1 Tablespoon

Wash zucchini and trim off ends.
Cut crosswise into 1/4 inch slices.
Heat 3 tablespoons olive oil in a skillet.
Add zucchini and cook slowly until browned.
Drain on absorbent paper.
Cool and put into a pint screw-top jar.
Combine 2 tablespoons oil, garlic, oregano, salt, and bay leaf.
Pour into jar.
Add enough wine vinegar to cover zucchini.
Store, covered, in refrigerator at least 24 hours.
Serve cold.

Recipe Summary

Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 821 Calories from Fat 678

% Daily Value*

Total Fat 77 g118.2%

Saturated Fat 10.8 g53.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 570.3 mg23.8%

Total Carbohydrates 33 g10.9%

Dietary Fiber 10.4 g41.7%

Sugars 14.2 g

Protein 11 g21.5%

Vitamin A 37% Vitamin C 237.1%

Calcium 18.9% Iron 27.9%

*Based on a 2000 Calorie diet

Pickled Zucchini (Zucchini Con Olio E Aceto) Recipe