Recipe by GaylaJ
I love this sweet, spicy zucchini from Mario Batali. It would be wonderful anytime, but I think it is especially refreshing during the hot summer months. This needs to be made a day in advance; allow 2 hours for the zucchini to drain and 24 hours to marinate.
Top Review by Karen's Krazy Kitchen
This is the best zucchini dish I have ever tasted. I cut the sugar back to one forth cup and sometimes use champagne vinegar. I think they are more like a pickle and use them on antipasto platters, on hamburgers or as a side to egg or tuna salad. Yummy!
- 1 1⁄2 lbs zucchini
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup white wine vinegar
- 1⁄2 cup sugar
- 1 pinch red pepper flakes
- 4 garlic cloves, thinly sliced
- 4 tablespoons chopped fresh basil leaves
- 4 tablespoons chopped fresh parsley leaves
Directions See How It's Made
- Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
- In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
- In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
- Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
- Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.