We look forward to fresh, juicy zucchini all year round.

But when they are abundant, we sometimes run out of ideas on how to use them.

I don’t know about you, but my favorite idea is zucchini sticks (zucchini cut into 1-inch sticks), coated in flour, eggs, and breadcrumbs and baked without oil. They’re crunchy and delicious.

Also read other ideas for zucchini-based dishes:

Until now, I had no idea that you could preserve zucchini in a jar and enjoy them all year round.

But since I tried this recipe, I fell in love with it and stopped worrying about not having enough.

Ingredients for 4-liter jars

• 1.5 kg courgettes
• 4 cloves garlic
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons sugar
• 120 ml sunflower oil
• 120 ml 9% vinegar
• 1 chilli pepper
• 20 g dill
• 20 g parsley

Preparation

Select the young zucchini and remove the seeds from the older ones. Wash them and cut them into pieces. Place them in a deep bowl.

Add the garlic, pressed with a garlic press. Add the sugar, salt, oil, vinegar, and black pepper.

Finely chop the parsley and dill and cut the chili pepper into thin strips. Add them to the zucchini.

Mix gently. Let it rest for 3 hours, washing the jars in the meantime.

After 3 hours, place the zucchini in jars. Fill them with the juice.