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@...>