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.
My Private Note
Units: US | Metric
- 1 large yellow zucchini (about 1 pound)
- 1 large green zucchini (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon onion powder
- coarse salt & freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh flat-leaf Italian parsley, chopped
- 1 small garlic clove, cut lengthwise (4-5 slivers)
- 1 tablespoon lemon zest
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 cup red wine vinegar
- 1Preheat oven to 475 degrees F.
- 2Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices.
- 3In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper.
- 4Lay 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.
- 5Transfer 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.
- 6In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit.
- 7Pour the reduced-vinegar over the zucchini; gently fold until well coated.
- 8Lay 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.).
- 9Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer.
- 10Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks.
- 11Serve chilled or at room temperature.
- 12COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS!
- 13COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling.
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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
- Total Fat 28.2 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 72.7 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 8.5 g
- Sugars 12.4 g
- Protein 8.7 g