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Italian Preserved Zucchini - Zucchine Sott'Olio

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* Exported from MasterCook *

 

Italian Preserved Zucchini - Zucchine Sott'Olio - 0

pts, 5g carbs, 2g fiber

 

Recipe By :Mario Batali, Episode#: MB2F23

Serving Size : 6 Preparation Time :0:30

Categories : LowerCarbs LowFat

(Less than 10%)

Vegan WW

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 pounds zucchini

Salt water -- for covering

White wine vinegar -- plus 1/2

cup for covering

4 cloves garlic -- sliced

3 fresh mint leaves

1 teaspoon dried oregano

1 teaspoon dried red pepper flakes

Extra-virgin olive oil -- for

covering

 

 

Cut the zucchini lengthwise 1/4 to 1/2-inch thick

slices.

 

Place the slices in a medium-sized saucepan. Cover

with 2 parts salted water and 1 part vinegar. Bring

the mixture to a boil over high heat and allow to boil

for 5 minutes. Remove from the heat.

 

Drain the zucchini and place them into a jar or a

bowl. Season with the garlic, mint, oregano, and red

pepper flakes. Add 2 cups of oil and 1/2 cup vinegar.

Completely submerge the zucchini in olive oil. Tightly

seal the jar or bowl. Zuccinni are ready to eat, but

also may be kept like this, refrigerated, for up to 6

weeks, as long as the olive oil level is kept so that

the zucchini are submerged.

 

Yield: 6 servings

 

Description:

" 0 pts "

S(MC format by Chupa Babi):

" 12.16.07 "

Copyright:

" © 2006 Television Food Network "

T():

" 0:05 "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 24 Calories;

trace Fat (7.0% calories from fat); 2g Protein; 5g

Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0

Fat.

 

NOTES : ChupaNote: the original recipe called for 3

anchovy fillets to be added to the garlic and other

seasonings. I think it tastes fine without them. But

if you want that fishy taste, add 1 teaspoon crumbled

dried sea vegetable of choice (or more) and 1 teaspoon

sea salt.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

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