Zucchini in oil

Zucchini in oil - a summer delight preserved for winter

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6 jars of 400g

If you're looking for a simple and delicious recipe that helps you keep the taste of summer all year round, zucchini in oil is the perfect choice! This recipe is not only easy to make but also offers an explosion of flavors by combining fresh zucchini with aromatic garlic, fragrant basil, and refreshing mint. Let's embark on a journey into the world of preserves!

Recipe history

Preserving vegetables in oil is an ancient practice that dates back to antiquity. It is an excellent method for extending the shelf life of food while keeping its flavors and nutrients intact. Zucchini, versatile and easy to grow, has become a popular ingredient in this technique, offering a delicious dish perfect for sides or as an appetizer.

Necessary ingredients

- 8 large, fresh, and charming zucchinis
- 2 heads of garlic for an intense flavor
- Fresh green basil leaves, full of freshness
- Fresh green mint leaves for a refreshing note
- 2 teaspoons of dried oregano for an extra kick
- 2 hot peppers for those who prefer a spicy taste
- Salt to taste
- High-quality olive oil or sunflower oil, as needed

Preparation steps

1. Preparing the zucchinis: Start by washing the zucchinis thoroughly under cold running water. Make sure to remove any impurities or pesticides. After washing, dry them with a clean towel. Then, cut the zucchinis lengthwise or into rounds, depending on your preference. Thinner slices will have a crunchier texture, while thicker ones will be juicier.

2. Salting the zucchinis: Sprinkle salt on the zucchini slices and place them in a colander. Let them rest for 20-30 minutes. This process will help eliminate excess water, thus improving the final texture of the dish.

3. Cooking the zucchinis: Meanwhile, preheat the oven or grill. Arrange the zucchinis on a tray and bake them evenly on both sides until they turn golden and slightly crispy. If possible, you can use a charcoal grill for a special taste and aroma.

4. Preparing the jars: Ensure that the jars you will use are clean and sterilized. You can do this by boiling them or washing them in the dishwasher at high temperatures.

5. Assembling the ingredients: In each jar, layer roasted zucchinis, sliced garlic, basil and mint leaves, sprinkle oregano, and add the hot peppers cut into small pieces (if you want extra spice). Make sure each layer is well distributed to achieve an even flavor.

6. Adding the oil: Pour high-quality oil over the ingredients in the jar, ensuring that all zucchini slices are covered. If necessary, add a little salt to enhance the flavors.

7. Boiling the jars: Seal the jars tightly and place them in a pot of cold water. Simmer on low heat until the water begins to boil. Continue boiling for 20-30 minutes. This process will ensure proper preservation and maintain the flavors intact.

8. Cooling the jars: After boiling, let the jars cool gradually in the same water. This step is essential to prevent the jars from breaking due to sudden temperature changes.

9. Storing: Once the jars have completely cooled, store them in a cool, dark place, such as a pantry. Zucchini in oil can be consumed after a few weeks, but their flavor will become even more delicious as the flavors blend and intensify.

Practical tips

- Choose fresh zucchinis: Make sure the zucchinis are young and charming, without spots or damage, for the best results.
- Quality oil: Investing in high-quality extra virgin olive oil or pure sunflower oil will make a big difference in the final taste of the dish.
- Customize the recipe: You can add other herbs, such as thyme or rosemary, to adapt the recipe to your personal taste.
- Check the jars: Ensure that the lids are sealed correctly. A poorly sealed lid can lead to spoilage of the dish.
- Serve with: Zucchini in oil is delicious served with feta cheese, fresh bread, or as a side dish with grilled meat.

Frequently asked questions

1. Can I use frozen zucchini?
It is preferable to use fresh zucchini, as frozen ones may have a softer texture after thawing.

2. How long can I keep zucchini in oil?
If stored correctly, zucchini can be kept for 6-12 months.

3. Is it necessary to sterilize the jars?
Yes, sterilizing the jars is essential to prevent contamination and ensure proper preservation.

4. Can I use other vegetables instead of zucchini?
Absolutely! This recipe can also be adapted for eggplants, bell peppers, or mushrooms.

Nutritional benefits

Zucchini is an excellent source of vitamins and minerals, low in calories, making it ideal for a balanced diet. They contain antioxidants, which can help reduce inflammation, and are high in fiber, contributing to digestive health. Olive oil adds healthy fats that are beneficial for the heart.

Possible variations

- Zucchini with sun-dried tomatoes: Add some sun-dried tomatoes for a more intense flavor.
- Zucchini with cheese: You can add feta or parmesan cheese between the layers of zucchini for a richer taste.
- Spicy zucchini: Increase the amount of hot peppers for a spicier version.

Now that you have all the necessary details, it's time to get cooking! Zucchini in oil is a fantastic way to bring summer to your plate, no matter the season. Whether you serve them as an appetizer or as a side dish, they are sure to impress everyone. Enjoy cooking and don't hesitate to experiment with ingredients and flavors!

 Ingredients: We need the following ingredients: 8 large zucchini, 2 heads of garlic, green basil leaves, green mint leaves, 2 teaspoons of dried oregano, hot peppers to taste, and enough oil.