"Concia" of Zucchini: Concia di Zucca Recipe

Name: "Concia" of Zucchini: Concia di Zucca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium green zucchini, about 1 pound; 3 medium yellow zucchini, about 1 pound; 1/4 cup extra-virgin olive oil; 12 zucchini flowers; 6 medium cloves garlic, peeled and finely chopped; 2 bunches fresh basil, cut into chiffonade; 2 tablespoons kosher salt; 2 tablespoons freshly grounds black pepper; 1 porcelain or glass deep dish pie pan; 1/4 cup red wine vinegar; Freshly grilled bread

Servings: persons

3 medium green zucchini, about 1 pound
3 medium yellow zucchini, about 1 pound
1/4 cup extra-virgin olive oil
12 zucchini flowers
6 medium cloves garlic, peeled and finely chopped
2 bunches fresh basil, cut into chiffonade
2 tablespoons kosher salt
2 tablespoons freshly grounds black pepper
1 porcelain or glass deep dish pie pan
1/4 cup red wine vinegar
Freshly grilled bread

1
Trim the green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick.
2
Heat the olive oil in a deep frying pan until just smoking.
3
Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes.
4
Remove the pieces and drain on paper towels.
5
Continue with the remaining zucchini until finished.
6
Then cook the flowers in the same way.
7
In a mixing bowl, lightly stir together the garlic, basil, salt and pepper until well-mixed.
8
Place several pieces of zucchini on the bottom of the pie dish until the base is covered.
9
Sprinkle the zucchini with 1 to 1 1/2 tablespoons of the herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar.
10
Continue layering the zucchini and herb mixture until the zucchini is finished, top with the flowers and cover with plastic.
11
Refrigerate 2 hours before serving.
12
Serve over freshly grilled bread.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium green zucchini, about 1 pound, 3 medium yellow zucchini, about 1 pound, 1/4 cup extra-virgin olive oil, 12 zucchini flowers, and more.

Yes, "Concia" of Zucchini: Concia di Zucca falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Concia" of Zucchini: Concia di Zucca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions