Concia of zucchini

1 Servings

Ingredients

Quantity Ingredient
3 mediums Green zucchini,; about 1 pound
3 mediums Yellow zucchini,; about 1 pound
¼ cup Virgin olive oil
6 mediums Cloves garlic, peeled and; finely minced
2 bunches Fresh basil chiffonade,; to yield 1 cup
2 tablespoons Kosher salt
2 tablespoons Freshly ground black pepper
¼ cup Red wine vinegar
1 Porcelain or glass deep dish pie pan

Directions

Trim green and yellow zucchini at both ends and slice lengthwise into pieces ¼-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove pieces and drain on paper towels. Continue with remaining zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed. Place several pieces of zucchini on bottom of pie dish until base is covered. Sprinkle zucchini with 1 to 1-½ tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece and serve over freshly grilled bread.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5699 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak <meginny@...>

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