Content
- Zucchini - strong aromas are welcomed by her
- July to October: time for fresh zucchini!
- Insert - why it's worth while with the zucchini
- Recipe with olive oil
- Tips
- durability
- Conclusion for fast readers
Zucchini in olive oil is a special foaming palate
Zucchini - strong aromas are welcomed by her
Zucchini have little taste in their own and therefore can only benefit from panning. A spicy broth and a few well-chosen companions are all that is needed. And of course some time for preparation. But every effort is worthwhile for a tasty antipasti.
July to October: time for fresh zucchini!
Zucchini is particularly productive and so can be properly harvested in your own garden with just a few plants. In July, the first fruits are ready, they can be freshly prepared. But soon the need is saturated and it may be diligently inserted.
Although the courgettes are offered commercially all year round, you should also prefer to access here during the season. So you can buy short-eaten regional goods, which also delivers a good quality.
Connoisseurs prefer small zucchini that are plump, bright green and without any damage. These can be well preserved by inserting.
Insert - why it's worth while with the zucchini
Zucchini are affordable, even out of season and even at Bioware. So why bother with the insert? Because the zucchini gets incredibly more flavor. Because she gets deliciously on the plate with one hand. And of course, because you turn your harvest surplus into a pleasure for the coming winter time.
You can eat the zucchini sour or sweet and sour. But in Italian, the little pumpkins are the most popular: grilled and stuffed with fragrant herbs and garlic in plenty of oil.
Recipe with olive oil
Below is a basic recipe for pickled zucchini that leaves you plenty of scope for your own modifications. And do not worry, the zucchini in oil welcomes many flavors, because she herself is cautiously mildly equipped. You need the following ingredients for eight small glasses:
Preparation:
- Wash the zucchini and then slice them. The tender skin may stay on the zucchini. Salt the zucchini slices and leave for about 30 minutes. Dab the slices dry with kitchen crepe and fry them in a grill pan with a little olive oil. Make sure that the slices are grilled enough to get a typical roasted flavor. Finally, add the peeled garlic and herbs to the pan. Let the zucchini slices cool and then put them together with the herbs and garlic in clean and sterilized jars. Fill the jars with olive oil and seal them tightly with a clean lid.
Tips
If you like sharpness, you can add a small piece of dried chili pepper to the pickled zucchini.
durability
Grilled zucchini in oil last for six months. The zucchini, however, must be completely covered with oil and the hermetically sealed glass stored cool and dark.
Opened jars should be emptied promptly.