Marinated Zucchini In The Style Of Naples Recipes

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:

• 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:

• 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 .

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.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.

Steps:

• Heat olive oil in pan.
• Saute zucchini 4-5 minutes until lightly browned.
• Transfer to bowl and add half of the mint, garlic and red wine vinegar. Season to taste and stand 5 minutes.
• Just before serving, stir through remaining mint.