Marinated Zucchini in the Style of Naples

czwartek, 30 stycznia 2014

Marinated Zucchini in the Style of Naples

Time: 35 mins


  • 1 1/2 lbs zucchini
  • salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1 pinch red pepper flakes
  • 4 garlic cloves, thinly sliced
  • 4 tablespoons chopped fresh basil leaves
  • 4 tablespoons chopped fresh parsley leaves


  • 1 Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
  • 2 In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
  • 3 In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
  • 4 Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
  • 5 Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.

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