Italian Pickled Zucchini is just one of many ways to extend the zucchini season. Savory, pickled squash, accented with green peppers, keeps for up to two weeks.

Italian Pickled ZucchiniPrep Time: 20 min
Cook Time: 20 min
Ready In: Overnight

Servings: makes 3 cups

Ingredients
Canola Oil spray
2 large Zucchini, cut at slight angle into ¼-inch slices
1 medium Carrot, cut at slight angle into ¼-inch slices
1 small Green Bell Pepper, seeded, halved and thinly-sliced
1/3 cup White Vinegar
1/3 cup Water
1 garlic Clove, minced
Salt and fresh Ground Black Pepper, to taste

Directions
Preheat oven to 350 degrees.
Coat a baking sheet with spray oil. Arrange zucchini on the sheet in one layer. Spray zucchini liberally with cooking spray. Roast until zucchini is just slightly softened, 12 to 15 minutes. Transfer to a bowl. Add carrot and bell pepper. In a small, non-reactive pan – like an enameled, stainless steel or non-stick pan – combine vinegar with water. Add garlic. Bring to a boil, reduce heat and simmer 5 minutes. Pour hot mixture over vegetables.
Cover with a plate or other heavy object to hold vegetables under pickling liquid. Refrigerate overnight. Bring to room temperature. Season to taste with salt and pepper and serve.

Tips & Notes
Zucchini can be pickled many ways – enhanced with garlic and mustard seed, added to sweet and sour chow-chow pickles, or diced, spiced and simmered into chutney. My current favorite evolved from Neapolitan zucchini a scapace, which is based on Spanish escabeche, a pickled fish dish. In both this and the Neapolitan versions, the vegetable is first cooked, then marinated in hot vinegar. In both countries, these pickled vegetables are served as an antipasto or side dish.
Neapolitans air-dry sliced squash, fry it in olive oil, then marinate it in heated, seasoned vinegar. In this simpler, but equally effective version, the squash is oven-roasted and combined with raw peppers and carrots, then marinated in a pungent, hot pickling liquid.

Nutritional Information Per Serving
Calories: 30
Total Fat: 0g
Carbohydrate: 5g
Protein: 1g
Dietary Fiber: 2g
Sodium: 203mg

Source: AICR

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Filed under: Recipes for Diabetics

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