Moosewood: Marinated Zucchini

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* Exported from MasterCook *

 

Marinated Zucchini

 

Recipe By : Moosewood Restaurant Cooks at Home, page 71

Serving Size : 4 Preparation Time :0:25

Categories : Vegan Vegetarian

Moosewood Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 pound medium-sized zucchini (2-3)

2 tablespoons olive oil

4 cloves garlic -- minced or pressed

1 tablespoon fresh mint, basil or thyme -- chopped

1 tablespoon red wine vinegar

dash of salt

 

Wash and dry the zucchini. Cut them diagonally into long, oval-shaped 1/3 inch

thick slices. In large heavy skillet, heat just enough oil to coat the bottom

of the skillet. Quickly fry the zucchini slices in a couple of batches (add more

oil if necessary) until golden-speckled on both sides and tender in the center.

Drain the fried zucchini slices on paper towels. Lower the heat and sauté the

garlic, stirring it constantly until just golden but not brown. Arrange the

zucchini on a platter or in a bowl, and sprinkle with the chopped mint, vinegar,

salt, and garlic. Cover and set aside to serve at room temperature.

 

This marinated zucchini may be kept, refrigerated, for a week or so, but bring

it to room temperature before serving.

 

VARIATIONS:

Use balsamic vinegar or lemon juice instead of the red wine vinegar.

 

Use very small or Japanese eggplants instead of the zucchini.

 

TIME-SAVING TIP: If you want to double or triple this recipe, it will be faster

and easier to broil the zucchini: Sauté the garlic in the oil in a small

saucepan until golden but not brown. Remove the garlic pieces with a slotted

spoon, and set them aside. Using a pastry brush, coat the zucchini slices on

both sides with the garlic-flavored oil. Place them on a broiler pan and broil

close to the heat for 3 to 4 minutes on each side, until golden-speckled.

Arrange and season as described.

 

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