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    You are in: Home / Italian / Grandma's Pickled Fresh Zucchini Recipe
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    Grandma's Pickled Fresh Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Feast Your Eyes!'s Note:

    Grandpa did the gardening, and oh what a gifted gardner, and grandma cooked up his magnificent bounty. Whenever the zucchini was taking over grandpa's vegetable patch, grandma would whip up this delicious, tangy side dish. It's a flavorful accompaniment to any grilled meat, a terriffic addition to your salad plate or antipasto platter, and its herbed-vinegary jolt will turn an ordinary panini or deli sandwich into something extraordinary! Grandma's storing trick: A Mason jar - She layered the zucchini slices horizontally in the jar and kept them refrigerated for up to 2 weeks.

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    Ingredients:

    Yield:

    Pint

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 475 degrees F.
    2. 2
      Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
    3. 3
      In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
    4. 4
      Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool.
    5. 5
      Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside.
    6. 6
      In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
    7. 7
      Pour the reduced-vinegar over the zucchini; gently fold until well coated.
    8. 8
      Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.).
    9. 9
      Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
    10. 10
      Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
    11. 11
      Serve chilled or at room temperature.
    12. 12
      COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
    13. 13
      COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.

    Ratings & Reviews:

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    Nutritional Facts for Grandma's Pickled Fresh Zucchini

    Serving Size: 1 (958 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 363.8
     
    Calories from Fat 254
    69%
    Total Fat 28.2 g
    43%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 72.7 mg
    3%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 8.5 g
    34%
    Sugars 12.4 g
    49%
    Protein 8.7 g
    17%

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