Marinated Zucchini is classic in an antipasto

• 6 medium-small zucchini (no big boats, please)
• 2/3 cup olive oil
• 1/4 cup parsley, roughly chopped
• 1 large (or 2 small) garlic cloves
• Salt and freshly milled black pepper to taste
• 1 cup wine vinegar
• 1/4 teaspoon red pepper flakes

Method

Cut off ends of zucchini and slice into perfect rounds - about 1/8 to 1/4 inch.

Heat oil in a heavy-bottomed saute pan.  Working in bathes, fry the zucchini rounds, turning once until each side is golden-brown.  When browned, remove with slotted spoon, allowing to drain over the pan and put in serving bowl.  It is important to work in batches.

Chop garlic and parsley together.  A hand instrument called a mezza-luna or a half-moon works better than a food processor for this, but if you don't have one, the planets will not fall out of their orbits. 

Sprinkle garlic/parsley mix on the zucchini, then add the salt, pepper and red pepper flakes.  Stir very gently to combine.

Heat the vinegar.  Yes, bring vinegar to a boil and pour it over the zucchini while still hot. Stir gently again.

Marinate in refrigerator for a minimum of four hours.  No antipasto can hold its head high without marinated zucchini.

Serves: 6

Contributor: Diana Serbe

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