marmalady
Executive Chef
ZUCCHINI W/ MINT AND VINEGAR
4 servings
4-6 small zucchini
3T chopped mint or basil
6T olive oil
2T chopped parsley
2 large garlic cloves
salt/pepper
4T redwine vinegar
Cut zucchini into ¼ inch slices; sprinkle with salt and let stand in a colander 30 minutes; rinse well and pat dry. Combine mint or basil, parsley and garlic.
Warm the olive oil in frying pan over med high; add zucchini in batches and saute til golden on both sides. Transfer to serving dish and sprinkle with mint mixture and vinegar. Leave at room temp 1-2 hours, basting occasionally with vinegar in the dish.
4 servings
4-6 small zucchini
3T chopped mint or basil
6T olive oil
2T chopped parsley
2 large garlic cloves
salt/pepper
4T redwine vinegar
Cut zucchini into ¼ inch slices; sprinkle with salt and let stand in a colander 30 minutes; rinse well and pat dry. Combine mint or basil, parsley and garlic.
Warm the olive oil in frying pan over med high; add zucchini in batches and saute til golden on both sides. Transfer to serving dish and sprinkle with mint mixture and vinegar. Leave at room temp 1-2 hours, basting occasionally with vinegar in the dish.
Barbara
