Marinated Zucchini in the Style of Naples

"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."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. Delicious! I made this for a party and it was my favourite dish that I made. Will make again I hope! Thank you.
     
  3. Followed the recipe exactly but the zucchini was overly soft and overly sweet for my tastes. It did look gorgeous and I loved the fresh, marinated herbs.
     
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