Posted by Tim Vidra / Monday, July 23, 2012
Marinated Zucchini Salad
It's seems zucchini is the vegetable that keeps on giving. Every year people joke — don't leave your car unlocked someone will put a bag of zucchini, squash, or tomatoes in it. Well my car is unlocked and you will want to unlock yours also, hoping to score zucchinis for this recipe.
It started in the office a couple of weeks ago when someone brought me this dish to try, stating it is his Italian mom's recipe and he hasn't quite seen anyone fix zucchini this way. I quickly downed the portion he gave me, trying to dissect the ingredients and preparation, returning the empty bowl and telling him I must have the recipe.
- 4-5 zucchinis, cut 1/8" thick
- Olive oil ( I always stress a good quality olive oil it does make a difference)
- 1/4 cup red wine vinegar
- 2T dried oregano
- 2T crushed red pepper
Heat olive oil in a frying pan on the stove. Fry slices, browning each side 2-3 minutes per side. Remove from the pan and layer in the bottom of a bowl. Lightly sprinkle slices with red wine vinegar and dust with oregano and crushed red pepper. Continue layering until the bowl is full. Serve at room temperature or I prefer to store in the refrigerator for a couple of hours to marinate fully.
It is that simple and makes for a beautiful, fresh side dish bursting with seasonal flavor.
It was funny when I asked for the recipe — he said he would have to ask his mom to give it to him because he was not quite sure how she did it. Well I am glad I asked, because now I can continue to pass this recipe down for years to come.
What recipe has been a tradition in your family that you have been meaning to get on paper? Care to share?
E.A.T. local E.A.T. well