Zucchine a fette sottolio perfette con la ricetta della nonna, croccanti, versatili e facili

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more accessible and have a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Wash and dry the zucchini, remove the ends, and cut them into strips of half a cm.

Place the zucchini in a colander with a container underneath, alternating layers of zucchini with a little salt in each layer. Let them sit for 3 hours.

In a pan, combine vinegar, white wine, and water, and bring to a boil.

Once boiling, add the zucchini and cook for 1 minute (or an extra minute if cut thicker).

Drain the zucchini and let them dry on a clean cloth.

Pack the zucchini into jars, alternating with herbs.

Fill the jars with extra virgin olive oil, ensuring the zucchini are submerged.

Do not close the cap immediately; check that the air has escaped. The next day, ensure the zucchini remain below the oil level and add more oil if necessary.

Consume after 30 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens