A simple yet charming addition to any meal are marinated courgettes aka zucchinis. These green babies were from Carnivore’s mom’s sisters’ and were huge, fresh and absolutely free of chemicals. I love courgettes in any form but these are particularly delish. Piquant, even.
Courgettes Royal (marinated zucchinis)
- a huge zucchini or couple of smaller ones
Cut the zucchini into 0,5 cm thick discs. Place on an oven tray and pour some nice olive oil on them. Bake in approx. 200 degrees for about half an hour, until the slices soften a bit and maybe get some color. Let them cool. Once cooled (just a bit, no need them to turn cold), transfer into a jar. Prepare the following “stock”.
- olive oil
- vinegar (1/3 from the amount of oil)
- a little salt
- dried oregano, plentiful!
- freshly ground black pepper
Pour the mixture over the zucchinis in the jar and put the lid on. The mixture doesn’t have to cover the courgettes. Just gently turn the jar around to let all the courgettes have their share. Let sit in the fridge a couple of hours or until the next day (or longer). Enjoy as a side dish to meat, fish, salad… Whatever you’re having.
