Title: Concia of Zucchini
Categories: New, Text, Import
Yield: 1 Servings

3 md Green zucchini,; about 1
-pound
3 md Yellow zucchini,; about 1
-pound
1/4 c Virgin olive oil
6 md Cloves garlic, peeled and;
-finely minced
2 bn Fresh basil chiffonade,; to
-yield 1 cup
2 tb Kosher salt
2 tb Freshly ground black pepper
1/4 c Red wine vinegar
1 Porcelain or glass deep dish
-pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into
pieces 1/4-inch thick. Heat olive oil in a deep frying pan until just
smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown,
turning once, about 3 to 4 minutes. Remove pieces and drain on paper
towels. Continue with remaining zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper
until well mixed. Place several pieces of zucchini on bottom of pie dish
until base is covered. Sprinkle zucchini with 1 to 1-1/2 tablespoons herb
mixture as evenly as possible and spritz with 1 tablespoon red wine
vinegar. Continue layering zucchini and herb mixture until zucchini is
finished and cover with plastic. Refrigerate 2 hours before serving. To
serve, remove piece by piece and serve over freshly grilled bread.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5699

Posted to MC-Recipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 -0500

From: Meg Antczak