Concia of Zucchini

* Exported from MasterCook *

Concia of Zucchini

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium green zucchini
3 medium yellow zucchini
1/4 cup virgin olive oil
6 medium clove garlic, peeled and -- finely minced
2 bunches fresh basil chiffonade -- to yield 1 C
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/4 cup red wine vinegar
1 porcelain or glass deep dish pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into pieces
1/4-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 1-1/2 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



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