Zucchini in Oil is a recipe I discovered last year with I think my last harvest of the year. I’d made zucchini bread, zucchini soups, zucchini fritters, zucchini slice, zucchini crackers - as many things as I could think of for zucchini. Also did plenty of dehydrating and freezing slices and grated zucchini. I gave this recipe a try as I was just a little over zucchini’s and thought that if it wasn’t good, well it just wouldn’t matter!
But it was sensational. I wished I’d made a lot more. So this season I’ve started making it a lot earlier to get a good supply in my store cupboard. Even if you don’t grow your own zucchini’s it’s worth grabbing a few extras from the market when they’re in season and good value to make some of this for yourself!
You start by slicing all your zucchini then layer with salt in a big straight sided container. Place a heavy weight, I used 8 kg, on top and leave for 24 hours. Drain off then add white wine vinegar or a good quality plain vinegar. Leave for an hour to absorb the vinegar before placing the weight back on for a further 12 hours. Once again drain off the liquid then it’s time to add flavourings. I’ve added chopped up garlic, dried oregano and some chilli flakes. You could get a little experimental here and throw in whatever might sound good to you. Pile it into a clean jar with olive oil. Ensure the olive oil is distributed right the way through to keep the oxygen out. In a few days time check the jar again to ensure the oil level remains above the vegetable. It’s ready to store!
I haven’t tried it straight away but kind of feel a little time in storage would help merge the flavours. Enjoy as part of an antipasto platter or just on its own!