| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 3 | md | Green zucchini,; about 1 pound |
| 3 | md | Yellow zucchini,; about 1 pound |
| 1/4 | c | Virgin olive oil |
| 6 | md | Cloves garlic, peeled and; finely minced |
| 2 | bn | Fresh basil chiffonade,; to yield 1 cup |
| 2 | tb | Kosher salt |
| 2 | tb | Freshly ground black pepper |
| 1/4 | c | Red wine vinegar |
| 1 | Porcelain or glass deep dish pie pan |
INSTRUCTIONS
Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove pieces and drain on paper towels. Continue with remaining zucchini until finished. In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed. Place several pieces of zucchini on bottom of pie dish until base is covered. Sprinkle zucchini with 1 to 1-1/2 tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece and serve over freshly grilled bread. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5699 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak <meginny@frontiernet.net>
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