Preserved Grilled Zucchini with Lemon and Caper

Sometimes, when Nature is kind and give me more than I consume, I try to capture the goodness in a bottle or two, to enjoy later on.  I privilege myself with the first smell, each time I open one of my home made preserves, and this has actually become a ritual!

Zucchini keep well if preserved properly and stored in a cool dark place. They can be  used as a pizza topping, as a condiment with meat or fish, or pehaps tossed with pasta and pecorino cheese. Yum!
This recipe is enough to fill 3x450g jars

2kg Zucchini

3 tbsp salt

2 lemons (zest only)

2 tbsp olive oil

6 clove garlic peeled

Few basil tips

3 small Oregano sprigs

1/2 cup fresh or salted capers

Fresh ground black pepper

1 tsp chilli flakes

1 cup olive oil for bottling

Using a citrus zester, zest the lemons into fine strips.  Put in a small bowl with capers and one tablespoon salt and set aside. Slice Zucchini lengthways approx 5mm thick.  Layer in a large bowl and sprinkle with remaining salt and drizzle with olive oil between each layer.  Leave covered for 30 minutes.  

Heat a large griddle or bbq, then crush some pepper over zucchini and grill for 1 or two minutes on each side

till they wilt a little and get the griddle marks on.  Put in a dish to cool.

Pack zucchini in preserved jars, and in the middle put 1 tbsp of the lemon and caper mixture. Arrange basil tips and 1 oregano strip as you go along. Continue to fill the jar pressing gently. Finally sprinkle some chilli flakes on top and fill with olive oil leaving 1 cm clear from top.  Close with lid and preserve by immersing jars into boiling water and boil for 30 minutes.