*  Exported from  MasterCook  *
                             Concia of Zucchini
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        green zucchini
    3      medium        yellow zucchini
      1/4  cup           virgin olive oil
    6      medium clove  garlic, peeled and -- finely minced
    2      bunches       fresh basil chiffonade -- to yield 1 C
    2      tablespoons   kosher salt
    2      tablespoons   freshly ground black pepper
      1/4  cup           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
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