Recipe courtesy of Mario Batali
Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 pounds zucchini
  • Salt water, for covering
  • White wine vinegar, plus 1/2 cup for covering
  • 4 cloves garlic, sliced
  • 3 anchovy fillets
  • 3 fresh mint leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • Extra-virgin olive oil, for covering

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.

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