Brazilian recipe
Pressure Cooker Zucchini Antipasto
A practical and flavorful zucchini antipasto made in the pressure cooker, perfect 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
Look for fresh zucchinis, garlic, salt, mustard, and olive oil in the produce section and aisles of your local grocery store.
Preparation method
- Wash the zucchinis well
- Pat them dry 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 evenly on the bottom of the pot for homogeneous cooking
- Close the pressure cooker and secure 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 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 juicy antipasto. The secret is to thoroughly drain the zucchini's water before cooking to ensure the ideal texture.
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