This tangy and savory Giada zucchini sottolio is such a comforting treat. I make it with ingredients like zucchini, extra-virgin olive oil, and fresh mint leaves, and the flavors come together so perfectly.

It’s one of those recipes that feels fancy but is actually super simple to prepare. It takes about 30 minutes to make, and it’s perfect for when I want to serve something that’s both delicious and satisfying. Plus, it makes enough for 4 to 6 servings, so there’s plenty to share!

Recipe Ingredients

• 1 1/4 pounds zucchini (about 3 small zucchini), sliced into 1/2-inch rounds
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups plus 1 tablespoon apple cider vinegar
• 10 fresh mint leaves
• 10 fresh basil leaves
• 2 garlic cloves, smashed and peeled
• 1/4 teaspoon crushed red pepper flakes
• 2 to 3 cups extra-virgin olive oil

How To Make Giada zucchini sottolio

1. Salt and Drain Zucchini: Place sliced zucchini in a colander over a bowl, sprinkle with salt, and toss to combine. Let it sit for 10 minutes – don’t rush it!
2. Cook Zucchini: Combine 1 1/2 cups water and 1 1/2 cups vinegar in a saucepan, and bring to a boil. Add zucchini, return to a boil, then reduce heat and cook for 4-5 minutes, or until slightly tender.
3. Prepare for Storage: Drain zucchini, then toss with remaining 1 tablespoon vinegar, mint, basil, garlic, and red pepper flakes. Add enough olive oil to cover, let cool to room temperature, and pack into jars with tight-fitting lids. Store in the refrigerator for up to 3 weeks and serve at room temperature.

Recipe Tips

• Zesty Flavor Boost: Add an extra squeeze of fresh lemon juice to the marinade for a zesty zing that cuts through the richness and enhances the pickled flavors of the zucchini sottolio.
• Personalize the Pickle: Tailor the flavor profile to your liking by experimenting with different combinations of herbs and spices, such as minced garlic, chopped fresh parsley, or a pinch of red pepper flakes, to create a unique taste experience.
• Crunchy Texture Addition: Introduce a satisfying textural element by tossing toasted pine nuts, chopped almonds, or crispy breadcrumbs with the pickled zucchini for a delightful contrast of crunchy and soft components.
• Vegetarian Variation: Replace the dried tuna or anchovy fillets with roasted eggplant or grilled portobello mushrooms to create a meatless version of the zucchini sottolio that is just as flavorful and satisfying.
• Storage and Presentation: Store the pickled zucchini in an airtight container at room temperature for up to a week, and garnish with fresh basil leaves or edible flowers for an eye-catching presentation that adds a pop of color to your antipasto platter.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Flank Steak With Roasted Grapes And Mushrooms
• Giada Tuna, White Bean, And Bitter Greens Salad
• Giada De Laurentiis Beef Bourguignon