Marinated grilled zucchini
8 servings
60 minutes
Marinated grilled zucchini is a harmony of flavor and texture, combining the tenderness of vegetables with spicy herbs and a tangy marinade. This dish has roots in Russian cuisine, where pickling vegetables has always been a way to preserve freshness and rich taste. Grilled slices of zucchini acquire an appetizing golden crust, while the rich marinade with hints of garlic, thyme, and lemon gives them a refreshing spiciness. Chili pepper adds a light fiery spark, while mint and marjoram provide an exquisite aroma. These zucchinis make an ideal appetizer for meat, a complement to a summer table, or a standalone dish with a slice of fresh bread. Marinated zucchini is truly a celebration of flavors where each ingredient plays its unique role.
1
If the zucchini is young and tender, slice it into 1 cm thick rounds. If it's tough and old, peel it and remove the seeds, then cut it into large pieces (in this case, you should get 1 kg of pure pulp).
- Zucchini: 1 kg
2
Salt and pepper the zucchini, then grill in olive oil until golden brown.
- Salt: 25 g
- Olive oil: 5 tablespoon
3
Mix water with salt, sugar, lemon juice, finely chopped garlic, thyme, coarsely chopped chili pepper, mint, and marjoram.
- Water: 400 ml
- Salt: 25 g
- Sugar: 30 g
- Lemon juice: 90 ml
- Garlic: 1 head
- Thyme: 5 sprig
- Chili pepper: 1 piece
- Dried mint: 1 teaspoon
- Dried marjoram: 1 teaspoon
4
Bring the mixture to a boil. Stir well, add sunflower oil, cook for another 1-2 minutes, and remove from heat.
- Sunflower oil: 200 ml
5
Place the fried zucchini in sterilized jars and pour hot marinade over them.
6
Seal the jars with sterilized lids, turn them upside down and let them cool to room temperature. Then return to the normal position and store in a dark, cool place.