Zucchini en Escabeche has a refreshing flavor, slightly sweet but tangy. When served cold, it has a fresh cooling flavor. It is also a great ketogenic alternative to my favorite side dish, Guineos en Escabeche, a recipe typically made for gatherings and as a side dish.
Although not a proper pickling technique, the word escabeche means pickled. In Puerto Rico, at least the way my mother used to make guineos en escabeche or pickled green bananas, the process was to cook the bananas and sauté them in onions with oil and vinegar. Pair this recipe with Carne Frita or fried Pork Nuggets, Lamb Loin Chops, or serve as a side dish at any Picnic gathering.
Why this recipe works
- Quick and Easy recipe: This recipe can be cooked in no time. And makes for a delicious and tangy vegetable side dish.
- Ketogenic: If you are following a Ketogenic Diet or lifestyle, Zucchini en Escabeche will offer a delicious, very low-carb alternative.
- Serve Hot or Cold: This recipe can be served either hot or cold. Make ahead for a picnic or potluck. Or quickly sautee the zukes with onions and a splash of vinegar to make a great accompaniment to any weekday dinner.
Ingredients
- Zucchini: Zucchini is a versatile vegetable that can be grilled, baked, sautéed, or even served raw. At only 4g of carbs, Zucchini is a great vegetable ally in the ketogenic lifestyle.
- Onions and Garlic: Julienne onions and garlic are the original ingredients to guineos en Escabeche. I like to char the onions slightly before pickling for added sweetness for this recipe.
- Olives and Capers: These ingredients are also in the original Escabeche recipe. We use green Spanish pimento stuffed olives in Puerto Rico but feel free to experiment with your favorite olives. As for capers, I like the little variety. They hide well into the dish while packing a briny bite.
For a complete list of ingredients, see the recipe card.
Variations/Substitutions
This is an adaptation to Guineos en Escabeche, a traditional side dish in Puerto Rico that is commonly served cold but could also be warm or hot.
- Green Bananas: The original ingredient in traditional Puerto Rican cuisine. Boiled and cut into bite-size rounds. Then toss in the onion and oil mixture with a splash of vinegar.
- Potatoes or any other Root Vegetables: Starchy vegetables absorb the flavors of the onions, garlic, and pickling agents, making this a flavorful recipe.
- Just about anything: You can Escabeche chicken, carrots, fish, or even octopus.
Instructions
Have all ingredients ready before starting because this recipe cooks fast.
- Dice the zucchini: Cut the ends of the zucchini, then slice the zucchini lengthwise in half and those halves in half, then do cross cuts of about 1 inch thick. Set aside.
- Julienne the Onions and Slice the garlic. To julienne, the onion cut the top of the onion. Place the onion, cut side down, on the table. Cut the onion in half from the root. Take one of the halves, and cut the end/root off. Peel the skin and slice the onion along the length of the body of the onion, making thin strips. Set aside.
- Heat a saute pan on medium-high. Add 1 tablespoon of olive oil. Once the pan is hot, place half of the zucchini. 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.
Expert Tips
- Have all ingredients ready before starting because this recipe cooks fast.
- 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.
Recipe FAQs
Traditionally, escabeche is eaten cold or at room temperature. I, however, remember eating it as soon as my mother made it, which was warm to hot. The longer you let escabeche sit, the longer it marinades.
What is escabeche?
The word Escabeche has its roots in Arabic, as it was a technique of food preservation brought to Spain by the Arabs. Escabeche means to pickle.
From a few hours to overnight. For something delicate like zucchini, a few hours will do. However, for a dense and starchy green banana, it tastes better the next day.
More Side Dish Inspirations
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📖 Recipe
Zucchini en Escabeche, Pickle Zucchini.
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.
