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












Zucchini Antipasto

Zucchini Antipasto
RED CHILLI CHUTNEY

Red Chilli Chutney

This chutney recipe uses dry red chillies and with the combination of garlic flavour. It ...

GRATED MANGO PICKLE

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

Gun Powder for Idli Dosa Tava Fry

Gun Powder For Idli Dosa Tava Fry

Gunpowder or Milaga podi is made with a perfect blend of spices using the red chilies, ur...

GINGER CHUTNEY RED

Ginger Chutney Red

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...

Red Chilli Chutney spicy

Red Chilli Chutney Spicy

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

Urad Dal And Raw Mango Chutney

Urad Dal And Raw Mango Chutney

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

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