| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 pounds zucchini, sliced into 1/3-inch-thick rounds (about 3 zucchini)
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups plus 1 tablespoon apple cider vinegar
- 1 1/2 cups water
- 10 fresh basil leaves
- 10 fresh mint leaves
- 2 bird’s eye chili peppers or other fresh spicy chili pepper, sliced into thin rings
- 2 cloves garlic, smashed and peeled
- 2 to 3 cups extra-virgin olive oil
- Flaky sea salt
Instructions
- Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
- Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 829 |
| Total Fat | 90 g |
| Saturated Fat | 13 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 733 mg |
Reviews
I thought this recipe was just okay.
Everyone else who ate it loved it!
I would have given 3 stars based on me. Gave it 4 stars based on the 10 other people eating it.
Everyone else who ate it loved it!
I would have given 3 stars based on me. Gave it 4 stars based on the 10 other people eating it.
I love these! They were so easy to make, and I stored them in a mason jar in the fridge. I did not have the peppers, but I used red pepper flakes like she said on the television show. I saw somebody else said the oil congealed, mine did not. I also dipped them in breadcrumbs (obviously no egg needed) and fried them like regular fried zucchini for a second side dish. They were great I like that, too!
Way to oily!
Started growing zucchini in my garden this year so needed new ideas for using. This was easy to make and had great flavor. Use a good olive oil as suggested and I served at room temperature after I had refrigerated so olive oil was smooth. Will make again !
The flavor on these is amazing – hubby loves them. However; when put in the fridge the olive oil congeals. Any suggestions??