Canal House's Marinated Zucchini



Author Notes: The summer side you can make whenever you have 15 minutes, and then completely forget about. Because the zucchini is already cooked through and relaxed, the marinade seeps in more quickly and thoroughly than had the order of operations been reversed. The zucchini boats become bright and aromatic, but hang onto their fresh structure and sweetness. It's just about the simplest, best summer side, whether you're serving it to a dinner party, your family, or just you. From Canal House Cooking Volume No. 8: Pronto (Andrews McMeel Publishing, 2013).Genius Recipes

Serves: 2 to 4

Ingredients

  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 pound very small zucchini, trimmed and halved lengthwise
  • Salt
  • 1/2 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • Pepper
  • A small handful fresh basil leaves, sliced

Directions

  1. Working in batches as needed, heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat. Arrange the zucchini cut side down in one layer in the hot skillet and cook until browned, about 3 minutes. Use a fork or tongs to turn the zucchini over, then cook them until tender, about 2 minutes, reducing the heat if the zucchini get too dark. Transfer the zucchini to a shallow dish and sprinkle with salt.
  2. Whisk together the garlic, vinegar, and remaining 3 tablespoons of olive oil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the zucchini and add the basil. Gently toss everything together and adjust the seasonings. Let the zucchini marinate at room temperature for about 1 hour before serving. Alternately, let marinate longer in the refrigerator. Tightly covered, marinated zucchini will keep for up to a week in the refrigerator.

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Reviews (52) Questions (1)

52 Comments

Regine August 31, 2017
This was very good but since it was hard for me to find small zuchinis, I used regular sized zuchinis. I usually cut each zuchiny in 2 and then slice each into 3 slices lengthwise. Since I had 1 lb, meaning twice the amount asked for in this recipe, I doubled the marinade. But in retrospect, I dont think it was necessary.
 
Lisa L. August 17, 2017
I don't have red wine vinegar, could I substitute for it with a different type of vinegar such as white wine or apple cider?
 
Ann June 25, 2017
Thank you for commenting anyway! It caused an email to land in my inbox, reminding me of this wonderful recipe I'd forgotten about since last summer. Off to the market to get some zucchini.........
 
okaykate June 25, 2017
Has anyone tried this on the grill? Is there a reason that doing this on the stove is superior? thx in advance F52!<br />
 
okaykate June 25, 2017
sorry - i do see that quite a few people have cooked this on the grill. Apologies for posting in haste!<br />
 
Sharon June 25, 2017
Ditto, Ann! Thanks for posting, okaykate. Haven't enjoyed this in quite a while and it's time to do it again. Great summer dish. Thanks for the reminder!
 
Cb November 1, 2016
CSA??
 
Cb November 1, 2016
The last comment on here refers to "CSA." What is that?
 
Ann November 1, 2016
Community Supported Agriculture. Typically you buy a 'share' of a local farm's (or group of farm's) production and get a box of seasonal produce, or sometimes other items like cheese, meat, preserves, etc. every week or two. They can be fun if you enjoy the challenge of finding ways to cook an ingredient you might not select at the market yourself. And of course you're supporting local farmers with your subscription.
 
Lindsey C. August 26, 2016
I made this recipe for the first time yesterday. To say zucchini prepared this way is life-changing might be an understatement. We immediately went to the market and got more zucchini and will be having them again tonight. Thank you so much for sharing this delicious recipe!
 
Ann August 25, 2016
This is so so simple and so very good. I have made this a couple of times and just enjoyed leftovers from a few days ago tonight- it really does keep well. If scaling up, you don't need to keep the liquids proportional. I did 3 lb.of varied summer squash (the recipe is great with whatever summer squash is going) to only maybe 3X the rest of the ingredients. I used a particularly flavourful basil but other herbs would likely be good - I've seen a similar recipe calling for mint.
 
Andrea M. August 13, 2016
I can't help but wonder if the Canal House chefs were influenced by an old Italian recipe called, Concia. Though both are good, I prefer the Concia....its a great appetizer or sandwich filling.
 
Rosalba R. July 18, 2016
My father made zucchini in this method all through my childhood (without the garlic ), this is as authentic Sicilian as it gets! thanks for taking me back!
 
judy July 10, 2016
I do a version of this baked in the oven. Set oven to 400F. cut zucchini into coins about 1/4 thick-use any size zucchini. Mix the oil, vinegar, garlic and some pepper in the bottom of a large salad bowl. Toss the zucchini until well-coated. Lay the zucchini out on a large cookie sheet. Bake for 7-12 minutes, depending on how cooked you like them. WE like to sprinkle with a little grated parmesan-the stuff from the green can--I know but seriously good. Now you have the oil and vinegar base left in the salad bowl. Use it to build a great salad dressing to go with your salad for a nice dinner. We like fish or chops and roasted potatoes. We will use this base to toss any veggies we have , roast them and they are the side for our dinner.
 
Jill F. July 5, 2016
Second time I have made these and I love them. Great recipe, perfect farmer's market dinner item.
 
MisplacedNHGal March 10, 2016
Really, really good! I had a bit of pre-toasted pine nuts in the pantry, so checked them on at the last minute.
 
M O. February 7, 2016
This dish is so sensational! I do not change a thing, except I have used regular sized zucchini and they come out great too!
 
Seher August 26, 2015
Just made it today and it was sooo delicious. Could you do the same method with eggplant or some peppers?
 
Rebekah September 1, 2015
We did this a few nights ago with zucchini and eggplant and the eggplant was great - went faster than the zucchini! <br />
 
Sharon August 10, 2015
This is good. I marinate the zukes in a vinaigrette, grill them over a slow wood fire then return them to the marinade while preparing the rest of the meal. I prefer oregano to basil. Tastes just as fresh and delicious days later. We like them at room temperature. This method is fairly standard in many countries. They went great with grilled lemon-garlic chicken breasts and a cold, crisp sauvignon blanc..... out on the patio.
 
Phyllis T. August 7, 2015
This was so delicious! I brushed the cut side with a little olive oil and used my electric grill in stead of frying, and it turned out fantastic! (Only difference was it took a little longer to cook). I also added a little dried oregano and lemon pepper to the marinade. Yum!<br />
 
Elizabeth August 7, 2015
Very typical Italian (in Italy) antipasto offering. For a truly southern Italian version, use fresh mint instead of basil. Works nicely with eggplant rounds, also. Ciao!<br />
 
Kathryn R. August 5, 2015
I made this last night and it was terrific..I ate both and did not realize it until later when I checked the dish/plate....I had a lot on my mind for a problem I was facing for today and now tonight I feel marvelous after accomplishing what I needed to do today and will prepare this dish yet again tonight for a guest..I love life and all these wonderful recipes,having had a most stressful summer!!! Thank you!!
 
KellyBcooks August 5, 2015
Love love love this recipe!!! New summer fav! Love the ladies of Canal House. Made this Sunday and let it sit for the day. Ate it at night and it was wonderful. I ate it a few days later and it was even better!!! More enjoyable than it was at first, unbelievable! The oil/marinade sopped up with some good bread was divine. Love.
 
Lisa August 4, 2015
This looks really wonderful, since it's 95 degrees out and I would rather grill than heat up my kitchen, do you think it lose something in not being fried?
 
Kristen M. August 4, 2015
Yes, grilling would be a great alternative!