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Tuesday, May 7

Marinated zucchini

Zucchini, medium-small; wash & dry, diagonal cut, 1/3-inch thick
1 pound
Olive oil

Garlic, minced or pressed
4 cloves
Thyme, fresh, chopped
1 tablespoon
Vinegar, red wine
1 tablespoon

  1. In a large, heavy skillet, heat enough oil to cover the bottom of the pan. 
  2. Fry the zucchini slices in batches, adding more oil as needed, until golden-speckled on both sides and tender in the center. 
  3. Drain the fried zucchini slice on paper towels. 
  4. Lower the heat, and sauté the garlic, stirring it constantly until just golden but not brown. 
  5. Arrange the zucchini on a platter or in a bowl, and sprinkle with thyme, vinegar, salt, and garlic. 
  6. Cover and set aside at room temperature. 
May be kept refrigerated for a week, but bring it to room temperature before serving.

Recipe from Moosehead Restaurant Cooks At Home.

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