Pickled Zucchini (Zucchini Con Olio E Aceto)
|Olive oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), quartered|
|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.