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.
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