Brazilian recipe
Pressure Cooker Zucchini Antipasto
A practical and flavorful zucchini antipasto made in a pressure cooker, perfect for serving as a side dish or appetizer.
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Ingredients
3 zucchinis (about 800 g)
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon grainy mustard
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon grainy mustard
Where to find ingredients
You can find fresh zucchini, garlic, olive oil, and grainy mustard at any local produce market, supermarket, or grocery store in the condiment and vegetable aisles.
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
- Place 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 remove any remaining excess moisture
- Transfer the drained zucchini to the pressure cooker
- Add the minced garlic
- Add the olive oil and mustard
- Incorporate all the ingredients
- Spread the mixture along the bottom of the pot for even cooking
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after reaching 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 at room temperature
- Refrigerate before serving
Observations
This recipe is a fast and efficient way to prepare a succulent antipasto. The secret is to drain the zucchini well before cooking to ensure the ideal texture.
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