Marinated Summer Squash with Basil (appetizer)

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Marinated Summer Squash with Basil

 

1/4 cup extra-virgin olive oil

2 pounds medium zucchini and/or yellow summer squash,

trimmed and cut lengthwise into 1/4-inch-thick slices

6 medium garlic cloves

1 cup loosely packed fresh basil leaves, thinly sliced

1 tablespoon kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon crushed red pepper

1/4 cup red wine vinegar

 

In 12-inch skillet, heat oil over medium heat until

oil just begins to smoke. Place double layer of paper

towels on cookie sheet for draining.

Add 5 to 6 squash strips to hot oil, being careful not

to crowd skillet. Cook 3 to 4 minutes or until strips

are golden brown, turning over once with tongs.

Transfer to paper towels to drain. Repeat with

remaining squash strips.

In a small bowl, combine garlic, basil, salt, black

pepper and crushed red pepper.

Place one-fourth of the squash strips in the bottom of

a deep-dish pie plate. Sprinkle one-fourth of the

basil mixture evenly over the squash; drizzle with 1

tablespoon of the vinegar. Repeat layering 3 more

times with remaining squash, basil mixture, and

vinegar.

Cover pie plate with plastic wrap and refrigerate at

least 2 hours or up to 24 hours. Serve chilled or at

room temperature.

Serves 12 as an appetizer.

 

 

 

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