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.
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Ingredients
3 zucchinis (about 800 g)
2 teaspoons salt
3 cloves of garlic
1/4 cup olive oil
1 teaspoon seeded prepared mustard
2 teaspoons salt
3 cloves of garlic
1/4 cup olive oil
1 teaspoon seeded prepared mustard
Where to find ingredients
You can find fresh zucchinis, garlic, and high-quality olive oil at most local grocery stores, farmers' markets, or produce sections in supermarkets.
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 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 the pressure builds up
- 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 before serving
Observations
This recipe is a quick and efficient way to prepare a succulent antipasto. The secret lies in draining the water from the zucchini well before cooking to ensure the ideal texture.
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