The marinated zucchini they are a delicious side dish and summer appetizer. A prescription easy to serve fried and marinated zucchini and to be able to keep them for a few days even when it’s hot. Excellent and delicious they are tasted with meat, fish, eggs and cheeses.
Ingrediants
- 500 g of zucchini
- 1 small onion
- 2 cloves of garlic
- 3 sage leaves
- 200 ml of dry white wine
- 100 ml of white wine vinegar
- 3 tablespoons of extra virgin olive oil
- 1 liter of peanut oil
- salt
- black pepper
The marinated zucchini they are an easy preparation and a very tempting way to enjoy zucchini in full seasonality.
The method of carpione it refers to a rather ancient method of preserving food and is in use throughout northern Italy, from Piedmont to Lombardy to Veneto. The foods, fish originally but then also meat and vegetables, are first fried and then facts marinade. A similar preparation, enriched by the scent of mint are the Neapolitan zucchini alla scapece.
The marinated zucchini, made here marinated in vinegar and white wine with chopped onion, garlic and chopped sage, they can be served on croutons, together with a platter of cheeses and cold cuts such as starter or aperitif. Alternatively they are a delicious one side summer.
If you don’t eat them right away, transfer them with all the marinade in sterilized glass jars and hermetically sealed: they are preserved in this way, in fridge, for more than a week.
OTHER TASTY RECIPES: Roman-style fried courgettes, pan-fried courgettes, courgettes in oil, courgettes au gratin
How to prepare: Marinated courgettes
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Marinating time
-
12h – 24h
- Portions
-
4 – 6
How to prepare: Marinated courgettes
To prepare the marinated courgettes, start washing the courgettes and remove the ends. Cut them lengthwise and then into sticks no longer than 3-4 cm. Prepare the marinade: chop the onion and thinly slice the garlic, deprived of the core. Pour oil into a non-stick pan and add garlic and onion. Cook and add the washed, dried and chopped sage leaves.
Bring to low heat and cook for a couple of minutes, stirring often. Add the wine, vinegar and let it evaporate. Turn off the heat and pour everything into a large bowl. Add salt and pepper and mix well. At this point, fry the courgettes for 3-4 minutes in a pan full of oil at a temperature of 170/180 ° C. With a slotted spoon, drain them on fried or kitchen paper to remove excess oil.
Then add the courgettes to the marinade and mix gently. Seal the bowl with cling film and refrigerate. We recommend marinating for at least 12 hours, even 24. After this time, the marinated courgettes are ready to be brought to the table.
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