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Venetian Style Zucchini

Make Venetian Style Zucchini at home with Golden Raisins, Balsamic Vinegar, Fresh Mint Leaves, Dark Brown Sugar, and Salt. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 3 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/8 tsp
• 1 clove
• 2 1/2 lb
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 450.

2. 2

   Cover a baking sheet with foil and spray with Pam.

3. 3

   Wash zucchini, cut in half lengthwise, then crosswise in 1/4 inch slices.

4. 4

   Spray with Pam then place on backing sheet.

5. 5

   Roast in upper third of oven until the zucchini gives up it's moisture and starts to brown around the edges.

6. 6

   This takes awhile..

7. 7

   Meanwhile, combine raisins through garlic and set aside.

8. 8

   When the zucchini is cooked place it in a bowl and pour sauce over.

9. 9

   Let stand at room temp at least an hour, or cover or refrigerate up to 3 days.

10. 10

    Garnish with toasted pine nuts. (I omitted these because I forgot).

11. 11

    NOTES: Original recipe called for 1 tbsp of oil to roast the zucchini. This sauce would be fabulous on kale.