| 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>
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”