in Italy

Zucchini antipasti

updated

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Ingredients for 6 servings:

  • 600 g zucchini
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 basil leaves
  • 6 tbsp olive oil
  • 10 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

Can be easily prepared in advance

Finely chop the garlic cloves and basil leaves. Mix both with salt, pepper, and vinegar. Thinly slice the zucchini and fry them one at a time in olive oil. Then layer them in a baking dish. Brush each layer with the vinegar and spice mixture. Cover and let marinate in the refrigerator for at least one, preferably two, days. If the baking dish doesn’t have a lid, plastic wrap will also do. Remove the zucchini from the oven about one hour before eating and serve with white bread, flatbread, or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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