*  Exported from  MasterCook  *

                            Concia of Zucchini

Recipe By     : Molto Mario
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      md            Green zucchini
   3      md            Yellow zucchini
     1/4  c             Virgin olive oil
   6      cl            Garlic -- peeled, finely minced
   2      bn            Fresh basil chiffonade (1 c)
   2      tb            Kosher salt
   2      tb            Freshly ground black pepper
     1/4  c             Red wine vinegar
   1                    Porcelain or glass deep dish
                        - pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into
pieces 1/4" 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 tb herb mixture as evenly as possible and spritz with 1 tb 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


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