Concia of Zucchini

Name: Concia of Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches fresh basil chiffonade, to yield 1 cup; 2 Tbsps freshly ground black pepper; 6 medium cloves garlic, peeled and finely minced; 2 Tbsps kosher salt; 59 milliliters red wine vinegar; 59 milliliters virgin olive oil; 3 mediums green zucchini, about 1 pound; 3 mediums yellow zucchini, about 1 pound

Concia of Zucchini

Concian of Zucchini might be just the side dish you are searching for. One serving contains 187 calories, 4g of protein, and 15g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have kosher salt, virgin olive oil, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Special equipment: 1 porcelain or glass deep dish pie pan

Equipment you will use

Pie Form

Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Olive Oil

Zucchini

Equipment you will use

Frying Pan

Remove pieces and drain on paper towels. Continue with remaining zucchini until finished.

Ingredients you will need

Zucchini

Equipment you will use

Paper Towels

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed.

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Salt And Pepper

Garlic

Basil

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Mixing Bowl

Place several pieces of zucchini on bottom of pie dish until base is covered.

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Zucchini

Base

Equipment you will use

Pie Form

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.

Ingredients you will need

Red Wine Vinegar