Description
This a popular Italian dish of sliced zucchini marinated in a basil, garlic, vinegar, and olive oil marinade.
Ingredients
Units
Scale
- 2 yellow zucchini, sliced 1/4-inch thick, lengthwise
- 2 green zucchini, sliced 1/4-inch thick, lengthwise
- 2 tablespoons extra virgin olive oil
Marinade
- 1/4 cup fresh basil, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a large pan over medium high heat, add olive oil. When the oil is hot, add zucchini slices but do not overcrowd the pan (as this will lower the oil temperature).
- Cook the zucchini until the slices are golden brown, slightly charred.
- Transfer the cooked zucchini onto a paper towel and add more to the pan. Repeat this step until all the slices are cooked.
- In a bowl, mix all the ingredients for the marinade.
- Using a large tupperware, line the bottom with zucchini slices and drizzle with a little dressing. Continue layering and adding a little dressing until all the slices are used.
- Cover with a lid and refrigerate for at least 2 hours, up to 10 hours. Serve cold.
Notes
These marinated zucchini slices will keep refrigerated in a storage container for up to 3 days. Keep in mind that the longer they sit, the soggier they will get.
Nutrition
- Serving Size: 1 serving
- Calories: 57
- Sugar: 0g
- Sodium: 390mg
- Fat: 4.9g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 2.6g
- Fiber: 0.8g
- Protein: 1.7g
- Cholesterol: 0mg
