Dinner in Venice
Authentic Delicious Italian Cuisine
Using a mandoline or your food processor disc to make them even, cut the zucchini lengthwise into slices ¼-inch thick.
Place the slices in a colander, sprinkle with salt and place at the bottom of your sink to drain for 1 hour.
Drain, rinse, and dry with paper towel. Set aside.
In a bowl, combine the oil, vinegar, lemon juice, sugar, salt and and the chili.
Place the zucchini slices flat in the jar, a few at a time, pouring some of the marinade, garlic slices, basil and mint between each layer.
Cover and marinate for at least 12 hours before serving.
Marinated Zucchini Recipe
when you say spoonfuls…is it a teaspoon or tablespoon
Thanks for your question! I used tbsps but in this type of recipe you can vary the quantities a bit
Do you need to hot water bath the canned zucchini like you would asparagus? When our harvest is ready we have lots of zucchini and I like to preserve it for long periods of time.
Thanks for your advice.
Hi Maxine, if you want them to keep for a long time – yes, it’s safer!
Thank you so much! I’ll let you know how it comes out.
This looks delicious! ‘ want to try and make this soon!
I’m in love with this recipe and idea!
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