Brazilian Abobrinha Marinada Marinated Zucchini Food

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

BRAZILIAN ABOBRINHA MARINADA (MARINATED ZUCCHINI)

Steps:

• 1. Thinly slice the zucchini squash crosswise, cutting on the diagonal to make larger, more oval shaped slices. Remove the stem and seeds from the bell pepper and cut it into strips. Peel and mince the garlic.
• 2. Place 4 tablespoons olive oil in a large skillet over medium heat. Cook the zucchini and pepper slices with the garlic until softened and very lightly browned (Or brush them with the oil and garlic and cook them on the grill).
• 3. Place the cooked vegetables in a bowl with the oil from the skillet. Add the remaining ingredients and the rest of the olive oil. Season with salt and pepper to taste.
• 4. Store vegetables in a glass jar or pyrex container, covered with the olive oil, in the refrigerator for up to 1 week.

ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)

Steps:

• Note: It is your choice to peel or not peel the zuchhini.
• Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
• Cover bowl and refrigerate 4-8 hours, stirring occasionally.
• Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
• Adjust seasoning if necessary.
• Best eaten within 24 hours.

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.