INGREDIENTS

INSTRUCTIONS

SOURCE: VOGE JAN'94
Soak the zucchini for 10  minutes  in  a basin of cold water. Then scrub
them under  cold  running  water until the skin feels clean and smooth. If
the skin is flabby or blemished, and still feels a bit gritty, scrape away
or lightly peel the thin top layer. Cut off and discard both ends from all
the zucchinis. Slice the zuc- chinis into very thin discs and set aside.
Choose   a    frying pan deep enough to contain all the sliced zucchini
without piling them up more than 2.Scm to 3.5cm high. Put in the oil and
garlic, and turn the heat on to medium. When the garlic has colored
lightly, add the zucchini, 2 or 3 large pinches of salt, some pepper, and
the oregano, Turn the heat up to medium high, and cook, uncovered, stirring
frequently. If the zucchini are as fresh as they ought to be, they will be
done in less than 10 minutes. They should be tender but still a little
firm.  Drain away most of the oil before serving, leaving just enough to
coat the zucchini, and for a crusty piece of good bread to mop up. Note:
this dish can be prepared entirely in advance, several hours before
serving. Do not refrigerate. Reheat gently just before serving. (Copyright:
The Second Classic Italian Cookbook by Marcella Hazan, published by Pan
Macmillan) Bon Appetit - Exec.Chef Magnus Johansson -
Submitted By SHERREE JOHANSSON  On   1994-08-03,0707
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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