Concia di Zucca



Author Notes: The first time I made this was on vacation in Positano, in a little Italian kitchen overlooking the hills and water of the Amalfi coast. We rented an apartment for a couple days and I was itching to cook something Italian in Italy with fresh Italian ingredients. We had had some different versions of this all through our trip, from Sardinia to the Amalfi Coast to Rome. Some had basil, some had mint. Some were fried, some were sauteed. All of them were amazing.Meatballs&Milkshakes

Serves: 4

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
In This Recipe

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.

More Great Recipes:
Vegetable|Mint|Vinegar|Side

Reviews (4) Questions (0)

4 Reviews

Juliebell April 22, 2013
I sauté zucchini in a very similar manner but oh my never in such a gorgeous setting! What a beautiful little visual to intro....
 
Author Comment
Meatballs&Milkshakes April 23, 2013
it definitely was!!
 
wssmom July 1, 2012
I do a slightly different version with balsamic vinegar; must try this! <br />
 
Author Comment
It was all over Italy when we were there a couple years ago...so perfect in the summer heat!