How to prepare delicious antipasti

July to October: time for fresh zucchini!

Zucchini is particularly productive and can therefore be harvested properly in your own garden with just a few plants. In July the first fruits are ready to be freshly prepared. But soon the need is satisfied and it can be eaten diligently.

also read

Preserving zucchini - three easy ways
Delicious - canning zucchini sweet and sour
Soaking foods in olive oil: tips and recipes

Although zucchini are available in stores all year round, they should also be preferred during the season. So you can buy regional goods that have been recently traveled and are of good quality at the same time.

Connoisseurs prefer small zucchini that are plump, bright green and without any damage. These can also be made durable by inserting them.

Pickling - why it's worth it with zucchini

Zucchini are affordable, even out of season and even with organic goods. So why bother to insert it? Because it gives the zucchini an incredible taste. Because it is delicious on the plate with one hand movement. And of course, because you can turn your excess harvest into a treat for the coming winter season.

You can pickle the zucchini sour or sweet and sour. But in Italian, the small pumpkins are the most popular: grilled and marinated in plenty of oil with fragrant herbs and garlic.

Recipe with olive oil

The following is a basic recipe for pickled zucchini, which gives you plenty of scope for your own modifications. And don't worry, the zucchini in oil welcomes many aromas, because it itself is cautiously mild with them. You will need the following ingredients for eight small glasses:

5 to 6 small zucchini
1 liter of good olive oil
a bit of salt
5-6 cloves of garlic or more
Mediterranean herbs of your choice
for example: oregano, thyme or rosemary

Preparation:

Wash the zucchini and then cut them into slices. You can leave the tender skin on the zucchini.
Salt the zucchini slices and let them steep for about 30 minutes.
Pat the slices dry with kitchen paper and fry them in a grill pan with a little olive oil. Make sure that the slices are grilled enough to get a typical roasted aroma.
Finally, add the peeled garlic and herbs to the pan.
Let the zucchini slices cool down and then put them together with the herbs and garlic in clean and sterilized jars.
Fill the jars with olive oil and close them tightly with a suitable lid.

Tips

If you like spiciness, you can add a small piece of a dried chilli pepper to the pickled zucchini.

durability

Grilled zucchini in oil can be kept for six months. However, the zucchini must be completely covered with oil and the airtight jar stored in a cool and dark place.
Opened glasses should be emptied promptly.

Conclusion for quick readers

Season: From July to October in your own garden; Regional goods are then available in the supermarket
Pumpkins: Small zucchini are ideal; they should be freshly picked or be in perfect condition
Pickling: Depending on your own preference: sour; sweet and sour or Italian in olive oil
Recipe with olive oil: 5 to 6 small zucchini, a little salt, 1 liter of good olive oil, 5 to 6 cloves of garlic
Herbs: Mediterranean herbs like oregano, thyme or rosemary
Step 1: wash zucchini and cut into slices; Salt the slices and let them steep for 30 minutes
Step 2: Pat the zucchini slices dry and fry them in a grill pan with a little oil
Step 3: Finally, add the herbs and garlic and fry briefly
Step 4: Let the zucchini cool down and then pour the other ingredients into sterilized jars
Tip: If you like it spicy, you can add a little dried chilli to each glass
Step 5: fill the jars with olive oil and close tightly; Store in a cool and dark area
Shelf life: zucchini in oil have a shelf life of 6 months; Use up opened glasses as soon as possible