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.
