Pickled Zucchini Recipe
Just when you least expect it, “National Sneak Some Zucchini Into Your Neighbor’s Porch Day” shows up again. 😉 Its August 8th every year. Personally, I don’t (need to) grow zucchini in my vegetable garden, because my neighbor does. They are always generous with sharing with me. I don’t know if I will have a porchful on the 8th and that’s fine.
Anyway, if you do grow zucchini, you know that is really can produce an abundant crop. Need some zucchini recipes? We’ve posted a lot on LRWC over the years:
- Zucchini Bread
- Zucchini Frittata
- Zucchini Slaw
- Stuffed Zucchini Boats
- Zucchini Tomato Stew
- Zucchini & Tomato Pie
- Zucchini Soup with Herbs
- Grilled Zucchini Pizza Slices
And I have a new recipe for you today! This recipe is for pickled zucchini. Its not a canning recipe so it won’t last as long as if you were to actually “can” zucchini as you would pickles but it does last for about 2 weeks in the refrigerator. This recipe is nice as a side dish. You can also use both green and yellow zucchini in this recipe. And this recipe can easily be doubled if you have a lot of zucchini!
Pickled Zucchini Recipe
Ingredients:
- 2 lbs. zucchini
- 1/4 cup olive oil
- 2 tablespoons fresh basil leaves, chopped
- 1/2 teaspoon oregano
- 1 garlic clove, chopped
- 1/4 cup red wine vinegar
- salt and pepper to taste
Directions:
1. Cut zucchini into 1 inch slices and saute in oil until lightly browned – about 3 – 5 minutes. As zucchini browns, place in pie plate or casserole in layers, sprinkling each layer with basil, oregano, garlic, salt and pepper.
2. Boil vinegar with oil left in pan for 2 minutes. Pour over zucchini and let refrigerate overnight. Serve cold. Lasts for 2 weeks in refrigerator.
Enjoy!!
Printable Recipe:
