Brazilian recipe
Pressure Cooker Zucchini Antipasto (Antepasto de abobrinha na panela de pressão)
A practical and tasty pressure cooker zucchini antipasto, perfect to serve as a starter or side.
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Ingredients
3 zucchinis (about 800 g)
3 garlic cloves
2 teaspoons salt
1 teaspoon prepared mustard with seeds
1/4 cup olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon prepared mustard with seeds
1/4 cup olive oil
Where to find ingredients
Look for zucchini, garlic, mustard, and olive oil in the fresh produce section, the pantry aisle, and the condiments shelf at local supermarkets or fresh markets.
Preparation method
- Wash the zucchinis well
- Dry them and remove the ends
- Grate the zucchinis on the coarse side of the grater
- Place the grated vegetable in a sieve or pasta colander
- Add the salt and mix
- Set the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely chop the garlic
- Press the zucchini with your hands to remove any remaining excess moisture
- Transfer the drained zucchini to the pressure cooker
- Add the chopped garlic
- Add the olive oil and mustard
- Combine all the ingredients
- Spread the mixture across the bottom of the cooker so it cooks evenly
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after pressure builds
- Turn off the heat and wait for the pressure to release naturally
- Open the cooker and transfer the antipasto to a serving dish
- Let it cool at room temperature
- Chill in the fridge before serving
Observations
This recipe is a fast, efficient way to prepare a juicy antipasto. The key is to drain the zucchini well before cooking so it keeps the right texture.
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