| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Zucchini; about 1 1/2 pounds |
|
|
; total weight, up to |
|
|
; 6 |
|
|
Salt |
| 3 |
tb |
Chopped fresh mint or basil |
| 2 |
tb |
Chopped fresh flat-leaf parsley |
| 2 |
lg |
Clov garlic; minced |
| 6 |
tb |
Olive oil |
| 4 |
tb |
Red or white wine vinegar |
INSTRUCTIONS
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.
Sprinkle with salt and let stand in a colander for 30 minutes to
drain off any bitter juices. Rinse and pat dry.
In a small bowl, combine the mint or basil, parsley, and garlic.
Warm the olive oil in a frying pan over medium high heat. In batches,
add the zucchini and cook, turning as needed, until golden on both
sides, 4 to 5 minutes.
Transfer to a shallow serving dish and sprinkle with some of the mint
mixture and some of the vinegar. Repeat with the rest of the
zucchini, mint mixture and vinegar. Leave at room temperature for 1
to 2 hours, basting occasionally with vinegar in the dish, before
serving.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9209
Converted by MM_Buster v2.0l.
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