Pickled Zucchini Strips
Discover how to make Pickled Zucchini Strips, a refreshing summer appetizer inspired by Mediterranean flavors. Perfect for salads and tapas.
Servings 4 portions
Calories 132kcal
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.
Notes
- The fresher the zucchini, the crisper and more flavorful the final result.
- Apple cider vinegar adds a fruity note, while white wine vinegar gives a sharper flavor. Both work well.
- The longer the strips rest, the more intense the flavor. Prepare them in advance for the best results.
- Keep refrigerated in an airtight glass container. They last up to 3–4 days.
Nutrition
Calories: 132kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 594mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg