Saturday, June 16, 2012

Marinated Zucchini

(4 servings)

Marinated vegetables are often found on tables throughout the Mediterranean. This is an easy dish to prepare and works well with various vegetables. I've made it with red and green bell peppers, eggplant, and several different types of summer squash.

I try to purchase local produce whenever I can. This week the markets were filled with organic green and yellow zucchini grown near Dallas. This rather bland (in my opinion) vegetable can be transformed into a delicious side dish when prepared this way. You just need the patience to wait for 24 hours or so, (when it seems to taste best), although I have prepared it early in the morning and served it later that evening and it was already very tasty.

This is one of those dishes that's easy to experiment with. You can try different types of vinegar, swap out the wine with broth, or use different herbs such as basil or mint. I have even added hot seasoned sesame oil on occasion.  Whatever works with the meal you plan on serving it with. This make ahead dish is quite versatile.

It can be served warm or cold. I love it best at room temperature.

1 1/2 lbs zucchini
2 tbsp olive oil
2 large cloves garlic, sliced
salt (if needed) and freshly ground pepper
1/4 cup white wine vinegar
1/4 cup white wine
1 tbsp honey or agave nectar
a pinch or two red pepper flakes
2 tbsp freshly chopped parsley

Wash and trim the zucchini, then slice it into pieces about 1/2 an inch thick.

Lay them out in a single layer and sprinkle lightly with salt. Set aside for about an hour.

Dry the zucchini with a kitchen towel.

Heat the olive oil in a large skillet. Add the garlic and  saute until it begins to brown. Carefully remove all of the garlic and reserve.  Add the zucchini and fry the slices until they are lightly browned.

Place the fried zucchini slices onto a serving dish. Sprinkle with salt, if needed and freshly ground pepper.

Pour the vinegar and wine into the skillet. Add the honey, red pepper flakes, parsley and reserved garlic slices. Bring the mixture to a simmer, then spoon it evenly over the zucchini slices. Cover and set aside for about 12, up to 24 hours before serving.


Laura said...

I love zucchini and this sounds like a great way to prepare them as a side-dish! Not sure if there's agave nectar available here but I'll just have to look around for it a bit.

Gerlinde in Washington said...

Laura, if you can't find agave nectar, then use sugar instead; it will be fine. :)

momto8blog said...

this is perfect....we have so much zucchini in the summer I am always in search of any new recipe...I have never used the nectar..thank you!!
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