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Concia of Zucchini

A home-style Concia of Zucchini made with Virgin Olive Oil, Kosher Salt, Freshly Ground Black Pepper, and Red Wine Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1/4 cup

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