- 8
0/5
(0 Votes)
Ingredients
- 18 small zucchinis, halved lengthwise and cut into 2 1/2 x 1/2 inch pieces
- 2 teaspoons salt
- 1 cup olive oil
- 4 large garlic cloves, sliced
- 4 bay leaves
- 1/3 cup red wine vinegar
- 1 teaspoon sugar
- lemon slice
Preparation
Step 1
Place zucchini in colander. Toss with salt. Let stand 2 hours.
Pat zucchini dry. Heat oil in heavy large skillet over medium-high heat. Add zucchini in batches and cook until crisp-tender, about 3 minutes. Transfer zucchini to bowl. Pour off all but 2 tbsp. oil from skillet. Add garlic and bay leaves to skillet and stir over medium heat until lightly browned. Stir in vinegar and sugar and cook until sugar dissolves, about 2 minutes. Pour over zucchini and toss gently. Cool. Cover and refrigerate 2 days. Save room temp.
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