Brazilian recipe
Pressure Cooker Zucchini Antipasto
A practical and tasty zucchini antipasto made in a pressure cooker, perfect for serving as a side dish or appetizer.
0.0 / 5 by 0 Reviews
Ingredients
3 zucchinis (about 800 g)
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon seeded prepared mustard
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon seeded prepared mustard
Where to find ingredients
Zucchinis, fresh garlic, olive oil, and mustard are typically available in the produce and pantry aisles of most local supermarkets or farmers' markets.
Preparation method
- Wash the zucchinis well
- Dry them and remove the ends
- Grate the zucchinis using the coarse side of a grater
- Place the grated vegetable in a sieve or colander
- Add the salt and mix
- Position the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely mince the garlic
- Press the zucchini with your hands to eliminate any remaining excess moisture
- Transfer the drained zucchini to the pressure cooker
- Add the minced garlic
- Add the olive oil and mustard
- Incorporate all ingredients
- Spread the mixture across the bottom of the pot for even cooking
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after it reaches pressure
- Turn off the heat and wait for the pressure to release naturally
- Open the pot and transfer the antipasto to a container
- Let it cool to room temperature
- Refrigerate until chilled before serving
Observations
This recipe is a quick and efficient way to prepare a succulent antipasto. The secret is to drain the water from the zucchini well before cooking to ensure the ideal texture.
Ratings and comments