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Concia of Zucchini

A home-style Concia of Zucchini made with Green Zucchini, Yellow Zucchini, Virgin Olive Oil, Garlic Peeled, and Fresh Basil Chiffonade. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3
• 3
• 1/4 cup
• 6
• 2 bunch
• 2 tbsp
• 2 tbsp
• 1/4 cup
• 1

Method (preview)

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.