Brazilian recipe
Zucchini Antipasto in the Pressure Cooker
A practical and flavorful zucchini antipasto made in the pressure cooker, perfect for serving as a side dish or appetizer.
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Ingredients
3 zucchinis (about 800 g)
3 cloves garlic
2 teaspoons salt
1 teaspoon mustard with seeds
1/4 cup olive oil
3 cloves garlic
2 teaspoons salt
1 teaspoon mustard with seeds
1/4 cup olive oil
Where to find ingredients
You can find these ingredients at most grocery stores and local markets.
Preparation method
- Wash the zucchinis well
- Dry them and remove the ends
- Grate the zucchinis using the large holes 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 it drain the liquid for 20 minutes
- Peel and finely chop the garlic
- Press the zucchini with your hands to eliminate excess remaining moisture
- Transfer the drained zucchini to the pressure cooker
- Add the chopped garlic
- Add the olive oil and mustard
- Incorporate all ingredients
- Spread the mixture evenly on the bottom of the pot for homogeneous 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 at 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 zucchini well before cooking to ensure the ideal texture.
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