Zucchini confit
A source of fiber and antioxidants, this dish supports gut health and the immune system. The delicate flavor of zucchini and the aroma of garlic with thyme create a harmonious combination, perfect for a light dinner.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | ? |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Place a saucepan over low heat and pour in olive oil (100 ml) so that it completely covers the bottom.
Add peeled garlic cloves (1 head of garlic), thyme sprigs (to taste), and chili flakes (1 tbsp).
Next, slice the zucchinis (2 pcs) and courgettes (2 pcs) into rounds and add them to the saucepan. Season with salt (to taste), stir, and cover with a lid.
Cook the zucchinis over low heat for two hours, stirring the contents of the saucepan regularly.
The zucchinis should become completely soft, almost lose their shape, and begin to emit a wonderful aroma.
Confited zucchinis in oil can be used as a sauce, a standalone appetizer, or an addition to various dishes.
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