Cook the Book: Preserved Zucchini

Name: Cook the Book: Preserved Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps minced fresh flat-leaf parsley (optional); 2 Tbsps garlic cloves, minced (about; 4 servings Olive oil to cover; 4 servings Salt and freshly ground black pepper; 1 kilograms market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick

Cook the Book: Preserved Zucchini might be just the condiment you are searching for. One portion of this dish contains around 4g of protein, 15g of fat, and a total of 189 calories. This recipe serves 4. If you have salt and pepper, garlic cloves, olive oil, 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. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place the oven rack about 6 inches below the heating element. (If the zucchini is broiled too close to the flame, it will burn. As it is, it will blister.) Preheat the broiler.

Ingredients you will need

Zucchini

Equipment you will use

Oven

Lightly oil a baking sheet. Arrange the zucchini planks on the baking sheet and broil for 5 to 7 minutes, until browned on top. Turn the zucchini over and broil the second side for 2 to 3 minutes more, until browned. (You can also grill the zucchini.)

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Baking Sheet

Grill

Remove the zucchini as it is done and let it rest on paper towels while you finish broiling. (Some of the pieces will take longer than others , due to your stove or the thickness of the planks.) The zucchini will release some juice. This is good - you want them to dry out a little.

Ingredients you will need

Zucchini

Juice

Equipment you will use

Paper Towels

Stove

When all of the zucchini are done, lay one layer down in a small square storage container or glass pan.

Ingredients you will need

Zucchini

Equipment you will use

Frying Pan

Sprinkle with parsley, garlic, and salt and black pepper to taste. Make several more layers, seasoning each. Once the zucchini are in, cover them with oil, put on the top or cover with plastic wrap, and refrigerate right away. Avoid letting the zucchini sit at room temperature covered in oil, as spoilers may bloom, and the zucchini will absorb too much oil. The oil should harden quickly in the fridge.

Ingredients you will need

Salt And Pepper

Seasoning

Zucchini

Parsley

Garlic

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

To use, just peel off the strips of zucchini from the cold oil as you need them and re-cover the remaining zucchini with the cold oil clinging to it. Re-cover the remaining zucchini with oil and refrigerate immediately. If you find the zucchini are very oily, dab then with paper towels before using.

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Paper Towels