Concia Di Zucca

Name: Concia Di Zucca
Ingredients: 2 zucchini, sliced into 1/4 inch coins; 1/2 cup mint leaves (about 1 bunch), chopped or julienned; 3 tablespoons good white wine vinegar; 3 tablespoons extra virgin olive oil; salt and pepper to taste

5 ingredients

3 steps

Ingredients

2 zucchini, sliced into 1/4 inch coins
1/2 cup mint leaves (about 1 bunch), chopped or julienned
3 tablespoons good white wine vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste

Directions

1

Season the zucchini with salt and pepper. Saute the zucchini slices in a tablespoon of the olive oil or, as I've experimented with, toss them in the olive oil and spread out on a baking sheet and broil for 5-6 minutes until browned.
2

Add the vinegar and turn off the heat (if using the broiling method, sprinkle on the baking sheet and let the heat warm and slightly reduce the vinegar).
3

Remove to a bowl (including the vinegar) and drizzle with the remaining olive oil and mint. Let it marinate for a few minutes up to a day. It's good warm or at room temperature.