Tuesday, June 24, 2008

Marinated Zucchini and Radicchio Salad / Naples Style Marinated Zucchini

I was looking for a basic zucchini recipe when I ran into this Mario Batali recipe. I couldn't believe how good this recipe tasted.

The only thing that I didn't like about it is that I had to wait a day to eat it:) It's especially hard stopping yourself from eating them right after you fry them:)

Then I found this great dressing that I could use with this zucchini and mix is with radicchio and prepare this wonderful salad. So I'm adding the recipe for the salad and the dressing at the bottom also. Enjoy:)


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

Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout.

Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.


1/2 cup shredded radicchio
1 ounce Parmesan cheese, shaved
1/4 cup toasted pine nuts
Salt and freshly ground pepper to taste

1/2 cup olive oil
2 Tablespoons lemon juice
3 Tablespoons red wine vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

Toss radicchio with dressing. Arrange zucchini on a platter in a circle. Mound radicchio in the center.

Sprinkle with Parmesan and pine nuts. Salt and pepper to taste.

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