Concia
Yield
6 servingsPrep
10 minCook
10 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
zucchini
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
garlic
minced |
*
|
| 1 | x |
basil
fresh, shredded |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
white wine vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
zucchini
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
garlic
minced |
*
|
| 1 | x |
basil
fresh, shredded |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
white wine vinegar
|
*
|
Directions
Trim off the ends of the zucchini; then cut each one in half; slice each half thinly lengthwise and place slices on paper towel to dry for several hours or overnight.
Fry in hot olive oil in a single layer until golden brown on both sides.
Arrange in layers in glass, plastic or porcelain container and season each layer with small amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar.
Cover the container and store in the refrigerator at least several hours before using.
The flavour will be enhanced if you turn the Concia as a block inside the container a few times while it is marinating to allow the juices to seep through.
