Marinated Zucchini

Marinated Zucchini

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    antipasti


Ingredients

  • ¼

    cup extra virgin olive oil

  • 6

    medium zucchini and / or yellow summer squashes (about 2 lbs), trimmed and cut lengthwise into ¼ inch thick slices

  • 6

    medium garlic cloves, minced

  • 1

    cup loosely packed fresh basil leaves, thinly sliced

  • 1

    Tbsp salt

  • 1

    tsp ground black pepper

  • 1

    tsp crushed red pepper

  • ¼

    cup red wine vinegar

Directions

1. In 12 inch skillet, heat oil over medium heat until oil just begins to smoke. Place double layer of paper towels on cookie sheet for draining. 2. Add 5 to 6 squash strips to hot oil. Cook 3 to 4 mins or until strips are golden brown, turning over once with tongs. Transfer strips to paper towels to drain. Repeat with remaining squash strips. 3. In cup or small bowl, combine garlic, sliced basil, salt, black pepper, and crushed red pepper. 4. Place 1/4 squash strips in bottom of deep dish pie plate. Sprinkle 1/4 basil mixture evenly over squash; drizzle with 1 Tbsp vinegar. Repeat layering 3 more times with remaining squash, basil mixture and vinegar. Cover pie plate with plastic wrap and refrigerate. Serve chilled or at room temperature.


Nutrition

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