Concia of Zucchini

1. 1

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

2. 2

   Heat olive oil in a deep frying pan until just smoking.

3. 3

   Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes.

4. 4

   Remove pieces and drain on paper towels.

5. 5

   Continue with remaining zucchini until finished.

6. 6

   In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed.

7. 7

   Place several pieces of zucchini on bottom of pie dish until base is covered.

8. 8

   Sprinkle zucchini with 1 to 1-1/2 tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar.

9. 9

   Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic.

10. 10

    Refrigerate 2 hours before serving.

11. 11

    To serve, remove piece by piece and serve over freshly grilled bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.