Ingredients:
- salt water , for covering
- white wine vinegar , plus 1/2 cup for covering
- 3 anchovy fillets
Directions:
- Cut the zucchini lengthwise 1/4 to 1/2-inch thick slices.
- Place the slices in a medium-sized saucepan. Cover with 2 parts salted water and 1 part vinegar. Bring the mixture to a boil over high heat and allow to boil for 5 minutes. Remove from the heat.
- Drain the zucchini and place them into a jar or a bowl. Season with the garlic, anchovies, mint, oregano, and red pepper flakes. Add 2 cups of oil and 1/2 cup vinegar. Completely submerge the zucchini in olive oil. Tightly seal the jar or bowl. Zuccinni are ready to eat, but also may be kept like this, refrigerated, for up to 6 weeks, as long as the olive oil level is kept so that the zucchini are submerged.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.11 Kcal (164 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 6.53mg | 0% | |
| Potassium | 712.83mg | 15% | |
| Total Carbs | 5.34g | 2% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 4.68g | 9% | |
| Vitamin C | 52.9mg | 88% | |
| Iron | 1.6mg | 9% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 22.51 Kcal (94 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 3.76mg | 0% | |
| Potassium | 410.22mg | 15% | |
| Total Carbs | 3.07g | 2% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.94g | 7% | |
| Protein | 2.69g | 9% | |
| Vitamin C | 30.4mg | 88% | |
| Iron | 0.9mg | 9% | |
| Calcium | 22.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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