NONNA'S ROASTED ZUCCHINI WITH MINT & VINEGAR
A peasant style of preparing zucchini, just like Nonna would.
Provided by Deborah Mele
Categories Vegetables - Zucchini
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Place the zucchini, oil, salt, pepper, and mint in an oven-proof casserole dish, then toss to mix well.
- Roast the zucchini until very soft and beginning to brown, stirring every so often, for 1 hour.
- Remove the pan from the oven and stir in the red wine vinegar.
- Serve warm or at room temperature.
Nutrition Facts : Calories 113 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 1/2 cups, Sodium 56 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)
Steps:
- Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
- Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
- Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
- Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
- Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
- Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
- Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
- Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
- Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.
CONCIA (ZUCCHINI WITH MINT AND VINEGAR)
Steps:
- Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
- In a small bowl, combine the mint or basil, parsley, and garlic.
- Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
- Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving
ZUCCHINI WITH VINEGAR AND MINT
Provided by Melissa Roberts
Categories Side Sauté Vegetarian Quick & Easy Zucchini Spring Summer Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
- Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
BAKED ZUCCHINI WITH MINT & GARLIC
Make and share this Baked Zucchini With Mint & Garlic recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
- Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season.
- Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size).
- Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.
Nutrition Facts : Calories 393.8, Fat 28.7, SaturatedFat 7.4, Cholesterol 21.8, Sodium 549.4, Carbohydrate 21.3, Fiber 2.6, Sugar 3.5, Protein 14
ZUCCHINI WITH GARLIC AND MINT
Number Of Ingredients 6
Steps:
- 1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into 1/4-inch slices. 2 Pour 1 inch of oil into a deep heavy skillet or wide saucepan. Heat the oil over medium heat until a small piece of vegetable dropped into the oil sizzles. 3 Pat the zucchini slices dry with paper towels. Carefully slip about one-fourth of the zucchini into the hot oil. Cook until lightly browned around the edges, about 3 minutes. With a slotted spoon, transfer the zucchini to paper towels to drain. Fry the remainder in the same way. 4 Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint, and salt and pepper to taste. Cover and refrigerate at least 24 hours before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ITALIAN MARINATED ZUCCHINI
Delcious side dish with grilled meats. Serve cold. My Grandmother "Nonna" used to make these, mom still does and I adore the taste of zucchini, vinegar & garlic. Mint leaves are needed to give it a very subtle taste, will not taste the same without them.
Provided by ChefRed
Categories European
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, slice, pat-dry and fry the zucchini in oil.
- When golden brown remove from oil and rid of excess fat on paper towel.
- Wash mint leaves. Need about 6. Chop them up.
- Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
- Place in refrigerator once cooled off to chill.
- Salt and pepper to taste .
MARINATED ZUCCHINI WITH MINT
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
- On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g
ZUCCHINI WITH CHILES AND MINT
Food writer Anna Kovel came up with this vegetable recipe as a way to use the small zucchini attached to the zucchini blossoms she bought at the market. "This sort of kitchen economy is always important, and especially so when you have a small European refrigerator," she says. If you can't find small zucchini, slice larger ones crosswise into 1/2-inch pieces after boiling.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add whole zucchini and cook until a fork inserted in thickest parts meets little resistance, about 8 minutes; drain. When cool enough to handle, cut into 1-inch rounds.
- Heat oil with garlic and chile in a large skillet over medium, stirring occasionally. When garlic is pale golden (about 3 minutes), remove from heat and carefully add wine (it will splatter). Return to medium and cook at a gentle simmer until liquid is reduced to 2/3 cup, about 11 minutes. Stir in vinegar and 2 teaspoons salt; bring to a boil and add zucchini, tossing to coat. Simmer over medium-high, stirring occasionally, until zucchini is soft and has absorbed some of sauce, about 3 minutes.
- Remove from heat; stir in mint. Transfer to a serving bowl and let stand 30 minutes, tossing occasionally. Serve at room temperature.
ZUCCHINI WITH VINEGAR, MINT AND GARLIC
These zucchini slices are usually fried but they are just as good grilled. They can be prepared hours before serving, even a day ahead.
Yield serves 6
Number Of Ingredients 6
Steps:
- Trim the ends of the zucchini and cut them lengthwise in slices about 1/3 inch thick. Arrange them side by side on a baking sheet lined with foil and brushed with oil. Brush the slices generously with olive oil and sprinkle lightly with salt.
- Cook under a preheated broiler until lightly browned, then turn over and brush the other side with oil and return to the broiler until browned.
- Mix the vinegar with the mint and garlic and brush a little onto each slice. Serve at room temperature.
- Instead of using raw garlic, heat it in 2 tablespoons oil in a small frying pan until the aroma rises, but do not let it color.
- Serve the grilled slices topped with strained Greek-style yogurt.
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