vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Zucchini Antipasto

Zucchini Antipasto
Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In additio...

CHICKEN PICKLE

Chicken Pickle

This is a non vegetarian recipe with chicken. It has a special tasty preparation with lon...

Brinjal Chutney without Tomatoes

Brinjal Chutney Without Tomatoes

Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accomp...

LAHSUN KI CHUTNEY

Lahsun Ki Chutney

A popular accompaniment served with dal bati. Lahsun ki chutney tastes extremely well wit...

FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY

Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney

Aubergine and kasoori methi combination goes very well with most of the rustic indian bre...

FATTA FAT CHUTNEY - INDIAN PICKLE CHUTNEY

Fatta Fat Chutney - Indian Pickle Chutney

This simple Indian pickle chutney with combination of curd and onions. It's a raita kind ...

Zucchini Antipasto Recipe, How To Make Zucchini Antipasto Recipe

Delicious, and after keeping for several days the flavours intensified. Learn the recipe of Zucchini Antipasto by vahchef.

This is the easiest and most delicious way to eat zucchinis. Onion, olive oil and garlic brings out the very best of this veggie. This antipasti/antipasto recipe is perfect for a simple snack and as a base of so many tasty food!

About Recipe

How to make Zucchini Antipasto

(1 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
30 mins		 Total time
40 mins
Zucchini Antipasto
Author : Vahchef
Main Ingredient : Zuchhini
 Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Zucchini Antipasto
• Zucchini - 1.5 kg.
• Onion - 6 numbers.
• Fresh basil leaves - 6 numbers.
• Garlic - 6 cloves.
• Fresh rosmary - 12 numbers.
• Salt - 2 teaspoons.
• Olive oil - 3 cups.
• White wine vinegar - 3 cups.
Method:
  • Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks.
  • Either crush the garlic or chop finely.
  • Now add all the ingredients into pot and bring to the boil, stirring once in a while.
  • Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat.
  • Pack the zucchini into jars and distribute the onions evenly between the jars.
  • Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks.
  • It stores up to about 6 months.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter