Marinated Zucchini In The Style Of Naples Recipes

Steps:

• Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours.
• In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch).
• In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt.
• Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.
• Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving.

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Steps:

• Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
• In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
• Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
• Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
• To serve: pour vegetables and marinade into serving dish; serve with toothpicks.