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Zucchini en escabeche in a platter
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5 from 1 vote

Zucchini en Escabeche, Pickle Zucchini.

Zucchini en Escabeche has a refreshing flavor, slightly sweet but tangy. When served cold it has fresh cooling flavor.
Prep Time10 minutes
Cook Time10 minutes
Resting time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Puerto Rican
Diet: Vegetarian
Calories: 734kcal
Author: Zoe Morman

Ingredients

  • 4 zucchini
  • ¼ cup Olive Oil
  • ½ Onion julienne
  • 4 garlic cloves sliced
  • 12 Manzanillo Olives
  • 1 teaspoon capers
  • 6 peppercorns
  • 2 tablespoon white wine vinegar
  • 1 teaspoon dried oregano
  • 2 bay leaves

Instructions

  • Cut zucchini either into rounds or into 1-inch pieces.
  • Heat a saute pan on medium-high. Add 1 tablespoon of olive oil. Once hot, the oil ripples when the pan is moved; place half of the zucchini in the pan. Allow the Zucchini to sear but not burn before tossing them in the pan. Cook for about a minute and remove from the heat. Repeat with the other half. Set zucchini aside.
  • Add more olive oil if needed, and allow to heat. Add Onions and let them char for a moment before tossing them around to cover with oil. Not a traditional step. However, I like the idea of bringing the sweetness of the onion and zucchini forward.
  • Lower heat to medium. Add sliced garlic. Toss with onions until soft.
  • Add olives, capers, oregano, peppercorns, and bay leaves. Allow ingredients to sweat and mingle in the oil. Cook for another minute or two.
  • Add Zucchini and allow to cook for another 2 minutes, continuously stirring. Add vinegar and toss ingredients to incorporate. Taste and adjust seasoning.
  • Serve on a platter or as a side dish. For serving cold, place in a shallow pan and cool under refrigeration for about an hour. Then transfer it to a deeper pan in which to serve it.

Notes

  • Prepare all the ingredients ahead of cooking. This recipe can be completed relatively fast, making it easier if all vegetables are prepared ahead.
  • Dice the Zucchini to 1-inch bite pieces or into rounds.
  • When cooling the zucchini to serve as a cold salad, place them in a flat container and do not mound the salad. Allowing for air circulation and faster cooling.

Nutrition

Serving: 44 oz | Calories: 734kcal | Carbohydrates: 37g | Protein: 12g | Fat: 64g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Sodium: 875mg | Potassium: 2242mg | Fiber: 12g | Sugar: 22g | Vitamin A: 1811IU | Vitamin C: 149mg | Calcium: 224mg | Iron: 5mg