Preserved Zucchini Antipasti

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	2 hrs
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

600 g zucchini
4 clove (s) garlic, finely chopped
1 teaspoon salt
1 teaspoon black pepper
6 tablespoon olive oil
100 ml balsamic vinegar, depending on the size the baking dish
600 ml oil (sunflower), depending on the size the preserving jars

Instructions

Cut the zucchini into thin slices and fry them one after the other in olive oil on both sides. Then place in a baking dish. Spread the chopped garlic cloves, salt and pepper between the layers. Sprinkle each layer with vinegar. Then pour balsamic vinegar over them until the zucchini are almost covered. Cover and leave to marinate in the refrigerator for two days.
After two days, drain the vinegar and drain the zucchini. Then place in 6 small preserving jars and pour sunflower oil on top. Then place the open glasses side by side on a baking sheet in the oven and heat them at 200 ° until the oil boils. Then take it out and immediately close it with a screw cap and place it briefly on the lid.
Stored in a dark and cool place, shelf life is approx. 12 months.
Popular souvenir.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.