Ingredients
- 1 1/2 pounds fresh, small and firm organic zucchini
- 1/2 cup extra-virgin olive oil
- 3 tbsps white wine vinegar
- 2 lemons
- 1 tsp sugar
- 1 pinch red pepper flakes, or 2 chili peppers, cut into 3-4 pieces
- 2 garlic cloves
- 4 tsps coarsely chopped fresh basil leaves
- 4 tsps coarsely chopped fresh parsley or mint leaves
- salt and pepper
Directions
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.
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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!