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brazilian abobrinha marinada (marinated zucchini)

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

Shamelessly swiped from About.com South American recipes for play in Culinary Quest 2014. These delicious, garlicky zucchini slices, lightly sautéed and marinated in olive oil, make a great side dish for grilled meats. Marinated vegetable salads are a popular accompaniment for Brazilian churrasco (barbequed meats). These vegetables are great on sandwiches or with pasta, and they keep for up to a week in the refrigerator (and even improve with age). You can add other vegetables to the mix, such as sliced eggplant and/or sliced bell peppers. Olives and capers are nice additions as well.

yield 4 -6
prep time 20 Min
cook time 10 Min
method Saute

Ingredients For brazilian abobrinha marinada (marinated zucchini)

  • 3/4 c
    olive oil
  • 4
    zucchini, large
  • 1
    red bell pepper
  • 4 clove
    garlic
  • 3 Tbsp
    vinegar
  • 2 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh basil leaves, chopped
  • 1 Tbsp
    fresh oregano, chopped (or 1 tsp dried)
  • 1/2 tsp
    red pepper flakes, or to taste
  • 1 tsp
    salt, or to taste
  • black pepper, freshly ground, to taste

How To Make brazilian abobrinha marinada (marinated zucchini)

  • 1
    Thinly slice the zucchini squash crosswise, cutting on the diagonal to make larger, more oval shaped slices. Remove the stem and seeds from the bell pepper and cut it into strips. Peel and mince the garlic.
  • 2
    Place 4 tablespoons olive oil in a large skillet over medium heat. Cook the zucchini and pepper slices with the garlic until softened and very lightly browned (Or brush them with the oil and garlic and cook them on the grill).
  • 3
    Place the cooked vegetables in a bowl with the oil from the skillet. Add the remaining ingredients and the rest of the olive oil. Season with salt and pepper to taste.
  • 4
    Store vegetables in a glass jar or pyrex container, covered with the olive oil, in the refrigerator for up to 1 week.
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