Zucchini alla Napoletana

A delightful dish of marinated zucchini slices in the Neapolitan style, perfect for a refreshing appetizer or side dish.

Ingredients

1 ½	zucchini, sliced
	salt
2	tablespoons extra virgin olive oil
½	cup white wine vinegar
½	cup sugar
1	pinch red pepper flakes
4	garlic cloves, thinly sliced
4	tablespoons chopped fresh basil leaves
4	tablespoons chopped fresh parsley leaves

Instructions

• 1. Begin by cutting the zucchini lengthwise into 1/3-inch thick slices. Place the slices in a colander, sprinkle with salt, and set aside to drain for 2 hours.
  2. In a large saucepan or skillet, heat the olive oil over medium heat. Gently cook the zucchini slices until they are a golden brown on both sides, approximately 3 minutes per side. Be cautious not to burn them, as you may need to work in multiple batches.
  3. In a separate saucepan, bring the white wine vinegar and sugar to a boil over high heat. Add a pinch of red pepper flakes and a pinch of salt.
  4. Arrange the zucchini slices flat in a shallow bowl, interspersing the thinly sliced garlic cloves, chopped basil, and parsley.
  5. Pour the vinegar mixture over the zucchini slices, ensuring they are well-coated. Cover the bowl and let the zucchini marinate in the refrigerator for a minimum of 24 hours before serving.

Jul 18, 2024