Brazilian recipe
Pressure Cooker Zucchini Antipasto (Antepasto de abobrinha na panela de pressão)
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 (approx. 800 g)
3 garlic cloves
2 teaspoons salt
1 teaspoon whole grain mustard
1/4 cup olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon whole grain mustard
1/4 cup olive oil
Where to find ingredients
You can find fresh produce like zucchini and garlic, as well as olive oil and mustard, at local grocery stores, public markets, and vegetable stalls throughout the country.
Preparation method
- Wash the zucchinis well
- Dry them and trim off the ends
- Grate the zucchinis using the coarse side of a grater
- Place the grated vegetable into 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 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 ingredients
- Spread the mixture evenly across the bottom of the pot for uniform cooking
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after pressure is reached
- Turn off the heat and wait for the pressure to release naturally
- Open the cooker and transfer the antipasto to a bowl
- Allow it to cool at room temperature
- Refrigerate until chilled before serving
Observations
This recipe is a quick and efficient way to prepare a succulent antipasto. The key is to drain the zucchini water well before cooking to ensure the perfect texture.
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