Zucchini With Vinegar And Mint Recipes

ZUCCHINI WITH VINEGAR AND MINT

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.

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, MINT AND GARLIC

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.

ZUCCHINE ALLA SCAPECE: ZUCCHINI FINISHED IN VINEGAR

Steps:

• Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

MARINATED ZUCCHINI WITH MINT

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.

ZUCCHINI WITH VINEGAR AND MINT

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.