Zucchini in Oil (Zucchine Sott’Olio): A Tangy Italian Preserve

Those who grow zucchini at home will know that, during the hot summer months, an abundance of these versatile vegetables is almost inevitable. Once you find yourself with more zucchini than you know what to do with, this zucchini in oil recipe is the perfect solution. Garlicky, tangy, and reminiscent of a pickle, zucchini in oil can be served as an accompaniment to other dishes whenever you want to add something bright and flavourful to the plate.

To make this preserve, zucchini is first cut into strips, salted, and left to rest so that excess moisture is drawn out. The zucchini is then briefly boiled in a mixture of water, vinegar, and salt before being placed in sterilised jars with garlic, peppercorns, and mint. Finally, the jars are topped with oil and left to marinate for one month before serving. The result is a delicious, tangy preserve that captures the essence of summer and can be enjoyed all year round.