Greek style Zucchini & Garlic

These are the BEST thing to make and keep in the fridge! My yiayia loves them as a little side to dinner, or on top of toast in the morning! They're a typical mediteraninan style side! 

5 medium white zucchinis (you can use green ones, but the white are more crunchy!)
2 tbsp. salt 
1 cup white vinegar
2 cups water 
1 cup olive oil
1 cup rice bran oil (or any light oil) 
1 tsp dried oregano 
2-3 garlic cloves, crushed 


  1. Half the zucchini's lengthways and then half again (so quartered). Remove the inside of the zucchini (keep this, you can make zucchini fritters!).
  2. Slice the remaining zucchini into long strips. 
  3. Place all zucchini strips into a large bowl and sprinkle salt over the top (this may seem like a lot of salt, but don't stress!) Leave in a sieve with a bowl underneath to catch the water. Keep this in the fridge for 5-6 hours, to really extract the excess water. 
  4. In a deep pot, heat 1 cups of white vinegar with 2 cups of water. (If you're making more, always do 1 part vinegar to 2 parts water). Bring this to a boil and add the salted zucchini to the pot. 
  5. Leave to boil for 5-7 minutes. 
  6. Drain, and leave to cool. 
  7. Add zucchini into a large container and top with garlic, oregano, olive oil and rice bran oil. 
  8. Keep in the fridge for up to 4-6 weeks! 


1 comment

  • I have purchased your cookbook and have tried lots of your recipes . My husband and I loved them. I have to lose weight to have a knee operation so l,am trying to find recipes wihtout gluten and mainly fish and chicken npo carbs. Do you have any more ideas.?

    Bev hamilton

Leave a comment

Stay up to date with our latest recipes and news