Discover how to make Pickled Zucchini Strips, a refreshing summer appetizer inspired by Mediterranean flavors. Perfect for salads and tapas.
Ingredients
- 400 g zucchini about 2 medium
- 200 ml white wine vinegar or apple cider vinegar
- 100 ml water
- 50 ml extra virgin olive oil
- 3 garlic cloves
- 1 tsp sea salt
- Fresh parsley or dried parsley if fresh is not available
Instructions
Peel the zucchini. With a vegetable peeler, cut the zucchini into thin strips. If you are left with the central part, do not discard it, save it for a vegetable cream or soup.
Place the zucchini strips in a glass container and cover with vinegar and water. Refrigerate for about 4 hours.
Drain the zucchini strips and transfer them to another container.
Cover with extra virgin olive oil, season with salt, and add the garlic cut into thin slices and the parsley leaves.
Let marinate in the refrigerator for at least 2 hours before serving.
Serve the strips on a plate or tray, add more fresh parsley, and accompany with olives if desired. They can also be added to salads or used as a garnish for fish dishes.
Nutrition
Calories132 kcal
Carbohydrates4 g
Protein1 g
Fat12 g
Saturated fat2 g
Sodium594 mg
Potassium307 mg
Fiber1 g
Sugar3 g
Vitamin A200 IU
Vitamin C19 %
Calcium25 %
Iron1 mg
