Marinated Zucchini Noodles

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 329, total fat 12 G., saturated fats 2 G., proteins 9 G., carbohydrates 46 G., fiber 2 G., cholesterol 54 mg, sodium 224 mg, sugar 1 G.

Marinated zucchini noodles make a delicious complement to any meat, poultry, or fish. Use a spiralizer or grater to slice the zucchini into thin noodles, lightly fry them in a pan with spices and chili pepper, and then pour the brine over them. Once the brine has cooled, you can enjoy the zucchini.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup olive oil
2 cloves of garlic
A quarter of a white onion
1 jalapeño pepper, optional
2/3 cup water
2/3 cup white distilled vinegar
2 tsp dried oregano
2 tsp whole peppercorns
2 bay leaves
3 medium zucchini, cut into noodles

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, jalapeno pepper, oregano, black peppercorns, bay leaf

Cooking the dish according to the recipe:

Heat oil in a large saucepan over medium heat. Once hot, add garlic, onion, and jalapeño, if using, and cook until the onion is lightly browned but still crisp, about 5 minutes. Add water and vinegar and bring to a boil (see Note). Remove from heat and stir in oregano, peppercorns, bay leaf, and zucchini noodles. Season with salt.
Transfer to a jar and let cool slightly. Once cool, cover and refrigerate.

Note

For safety, add just a few drops of water and vinegar to the heated oil before adding it. If the oil splatters, let it cool slightly first.

Categories:

recipe / Calorie content of prepared meals / Pickled dishes / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes