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Pickled Zucchini (Zucchini con Olio e Aceto) Recipe

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This recipe for Pickled Zucchini (Zucchini con Olio e Aceto), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3-4 zucchini squash
5 Tbsp. olive oil, divided
2 cloves garlic, quartered
1/2 tsp oregano
1/4 tsp. salt
1 bay leaf
wine vinegar

Directions:
Directions:
Set out 1-pt screw-top jar. Wash and trim off ends of zucchini. Cut zucchini crosswise into 1/4 inch slices. Heat 3 Tbsp. olive oil in skillet. Add zucchini and cook slowly until browned. Drain on absorbent paper. Cool and place in jar. Combine 2 Tbsp. olive oil, garlic, oregano, salt, and bay leaf and pour mixture over zucchini. Cover with wine vinegar. Screw cap onto jar and chill for at least 24 hours. Serve cold.

Makes 4 servings.

Personal Notes:
Personal Notes:
Gourmet Club - International Dinner, April 24, 1976

 

 

 

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