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Add a photoServings: 6
Ingredients
- 2 lb zucchini
- 2 prt salted water for covering
- 1 prt white wine vinegar for covering
- 1/2 c. white wine vinegar
- 4 x garlic cloves sliced
- 3 x anchovy fillets
- 3 x fresh mint leaves
- 1 tsp dry oregano
- 1 tsp dry red pepper flakes
- Â Â Extra-virgin extra virgin olive oil for covering
Directions
- Cut the zucchini lengthwise 1/4- to 1/2-inch thick slices.
- Place the slices in a medium-sized saucepan. Cover with 2 parts salted water and 1 part vinegar. Bring the mix to a boil over high heat and allow to boil for 5 min. Remove from the heat.
- Drain the zucchini and place them into a jar or possibly a bowl. Season with the garlic, anchovies, mint, oregano, and red pepper flakes. Add in 2 c. of oil and 1/2 c. vinegar. Completely submerge the zucchini in extra virgin olive oil. Tightly seal the jar or possibly bowl. Zuccinni are ready to eat, but also may be kept like this, refrigerated, for up to 6 weeks, as long as the extra virgin olive oil level is kept so which the zucchini are submerged.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 395mg | 11% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.53g | 2% |
| Protein 1.88g | 3% |
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