Concia (Zucchini with Mint and Vinegar)

1. 1

   Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices.

2. 2

   Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices.

3. 3

   Rinse and pat dry.

4. 4

   In a small bowl, combine the mint or basil, parsley, and garlic.

5. 5

   Warm the olive oil in a frying pan over medium high heat.

6. 6

   In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.

7. 7

   Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar.

8. 8

   Repeat with the rest of the zucchini, mint mixture and vinegar.

9. 9

   Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.