Recipe courtesy of Mario Batali
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds zucchini
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1 pinch red pepper flakes
  • 4 garlic cloves, thinly sliced
  • 4 tablespoons chopped fresh basil leaves
  • 4 tablespoons chopped fresh parsley leaves

Directions

Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.

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