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Concia Zucchini

What you’ll need

From the share:
4 to 6 small zucchini, about 1.5 pounds
From your garden:
3 tablespoons chopped fresh mint or
2 tablespoons chopped fresh flat-leaf

From the kitchen:
2 large cloves garlic, minced
6 tablespoons olive oil
4 tablespoons red or white wine

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. From: Cucina Ebraica , by Joyce Goldstein



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