This is an incredibly simple dish that is very easy to prepare.
Now is the season of zucchini and zucchini, so you can eat them in the form of casseroles, dumplings, and even pie fillings. And you can quickly marinate and serve alongside meat and fish dishes in a summer meal.
All you need is a few good little zucchini and a mandolin to cut them into very thin slices. The oily and lemon pickle is cooked in a minute, the recipe does not require heat treatment, but the zucchini should be left to infuse for at least an hour. The recipe was posted on the Cucchiaio website.
Quick pickled zucchini
Contents:
- 3 or 4 zucchini;
- 1 lemon;
- 80 g of olive oil;
- dried thyme (you can take some mint instead);
- 1 clove of garlic;
- salt and pepper.
To prepare raw marinated zucchini, cut the zucchini into thin strips with a mandolin. Using a whisk or hand blender, mix the lemon juice with the oil, salt and pepper.
Put a layer of zucchini slices on a square baking sheet, sprinkle with dried thyme, put a few leaves of garlic and pour over the marinade. Continue layering until all the pumpkins are gone. Leave to marinate for an hour. But the longer you marinate, the richer the flavor becomes.
Zucchini marinated in this way can be served with baked pasta. For example, Sicilian pasta. Cooked with delicious tomato sauce, ham and fried eggplant.
Source: Focus
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