You can get a similar result with aubergine. Yummy!
I love trying new zucchini recipes this time of the year. I made this last night, and let it chill until this evening. We loved the heat from the cayenne, and cilantro was a perfect addition. I recommend letting the flavors mingle overnight! I used white vinegar, and it worked well.
Wow! This surprised me big time. Made and let marinade the 4 hours and tasted (was very good and tangy from the vinegar), but the next day was doubled yumm. I will never eat this the same day aging this definitely needs twenty four hours. This can be eaten as either a side or as appetizer on crostini. Thanks for a great post.
I love garlic, and this dish is definatly a garlic lover pleaser. I cut the recipe down to just serve me for a quick bite before making dinner. I was tempted to use cidar vinegar but didnt know how it would effect the tastes, now i think it would match perfectly. I used onion powder in the vinegar instead of chopped onions and minced garlic instead of slivered but i dont think that hurt the taste any. this is a garlicky, spicy, tangy vegtable side dish or appy that is sure to please
This is really wonderful and much greater than the sum of its parts. I served it as a meze side to a multi-course meal. Really garlicky and seriously delicious. We had tzatziki at this meal and I found that bites of the zucchini, smeared with the tzatziki (I know, even MORE garlic!) was sublime. A keeper.