Brazilian recipe
Pressure Cooker Zucchini Antipasto
A practical and flavorful zucchini antipasto made in a pressure cooker, perfect for serving as a side dish or appetizer.
0.0 / 5 by 0 Reviews
Ingredients
3 zucchinis (approx. 800 g)
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon whole grain mustard
2 teaspoons salt
3 cloves garlic
1/4 cup olive oil
1 teaspoon whole grain mustard
Where to find ingredients
Zucchinis, garlic, salt, mustard, and olive oil can be found in the produce and pantry aisles of any local grocery store or farmers' market.
Preparation method
- Wash the zucchinis thoroughly
- 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 the ingredients well
- Spread the mixture along the bottom of the pot for even 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 cooker and transfer the antipasto to a storage 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 is to drain the water from the zucchini well before cooking to ensure the ideal texture.
Ratings and comments