by John Ryan
Sidedish for about 6
The late-summer glut of home-grown zucchini creates an unquenchable demand for recipes. If only zucchini blossoms were more popular, or if squash seeds were available by prescription only....
Anyway, this is a tasty way to polish off a dozen zucchini. However, don't plan on eating it right away because it needs a couple hours to develop. Make it and use it later as a side dish to something simple off the grill, or as part of an appetizer platter. Or in a sandwich—with sliced tomatoes they make a delicious sandwich.
The zucchini can also be sautéed in olive oil, but I like grilled zucchini better.
This is also an excellent way to prepare eggplant.
- 30 minutes at the grill
- 2 hours to marinate
- Glass or enameled dish
- 12 to 15 smallish zucchini, about 3 Ibs.
- Olive oil
- About 12 leaves fresh basil
- Handful fresh parsley leaves
- 2 or 3 cloves garlic
- 1 or 2 T. olive oil
- 5 or 6 T. vinegar
Slice the zucchini lengthwise into fat strips—probably thirds. Brush them with oil and grill both sides. You want them nicely brown and quite soft.
Chop the basil, parsley, and garlic all together until they are quite fine.
As the zucchini are done, lay them in a non-reactive dish-you'll make several layers. Sprinkle each layer with a pinch of salt, some of the herb/garlic mixture, a little olive oil and vinegar.
Let it sit on the counter for a couple hours, tipping the dish and spooning the juices over the top from time to time. Serve at room temperature.
Vinegar: Rather than prescribe a vinegar, I'll leave it up to you. You can't go wrong. Red or white wine vinegar is good. Balsamic vinegar gives this a caramelly sweetness. An herb or fruit vinegar would undoubtedly add a lovely nuance as well.
This Archived Page created between 1994 and 2001. Modified August 2007