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












Zucchini Antipasto

Zucchini Antipasto
BEETROOT CHUTNEY 1

Beetroot Chutney 1

Beet root is a part of the regular meal in the Southern Indian states, Tamil Nadu and Ker...

Sorrel Leaves And Coconut Chutney

Sorrel Leaves And Coconut Chutney

Sorrel Leaves And Coconut Chutney is a famous chutney in the state of Andhra Pradesh. S...

SPRING ONION CHUTNEY

Spring Onion Chutney

Spring Onion Chutney is exceptionally yummy and subtly spiced chutney which can also be e...

KARELA PICKLE

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

VANGYACHI BARITH - Baingan bharta Maharashtrian

Vangyachi Barith - Baingan Bharta Maharashtrian

Vangyachi Barith is a yummy dish made from roasted eggplant and spices. It is otherwise a...

FATTA FAT CHUTNEY - RAW PAPAYA CHUTNEY

Fatta Fat Chutney - Raw Papaya Chutney

Chutney made from raw papaya in south Indian style is one of the most had recipes....

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