Marinated Zucchini
Summary
| Yield | |
|---|---|
| Source | From Moosewood Restaurant Cooks at Home |
| Prep time | 20 minutes |
| Recipes | Sides |
Description
A perfect way to use up a lot of zucchini and have a side-dish ready to go in the fridge.
Ingredients
| 1⁄4 | Cup | olive oil |
| 2 | Tablespoon | red wine vinegar |
| 5 | zucchini (small to medium sized - about 2 lbs) | |
| 8 | Clove | garlic (minced) |
| 2 | Tablespoon | mint (fresh, chopped - or basil or thyme) |
| 1 | Dash | salt |
Instructions
Wash and dry the zucchini. Cut them diagonally into long, oval-shaped slices, about 1/3-inch thick and place in a mixing bowl. Sauté the garlic in the olive oil in a small saucepan until golden. Remove the garlic pieces and set them aside on a small plate.
Drizzle the zucchini with garlic-flavored oil and mix well. Place them on a broiler pan and broil close to the heat for 3-4 min. on each side, until golden-speckled. Arrange the zucchini on a platter and sprinkle with the chopped herbs, vinegar, salt, and garlic.
This marinated zucchini may be kept covered for about one week in the refrigerator – but bring to room temperature each time before serving.
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