Marinated Zucchini With Mint And Scallions 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.

MARINATED ZUCCHINI WITH MINT AND SCALLIONS

Steps:

• 1. Slice zucchini into half-inch-thick rounds. 2. Salt generously and put in a colander over a bowl. Place the sliced scallions in cold water. Refrigerate both for 1 hour. Remove zucchini and dry thoroughly. Put oil in a heavy-bottomed sauté pan over medium-high heat. 3. Fry zucchini in small batches until golden brown, roughly 3 to 4 minutes per side. Place browned slices on a large serving platter; when all the zucchini has been cooked, sprinkle slices with red-wine vinegar. Lower the heat and add the garlic to the remaining oil, stirring and turning frequently enough to infuse the oil but not brown the garlic (this should be quick). Remove pan from heat, and add the red-pepper flakes and a few grinds of pepper. Pour the oil over the fried zucchini and let it sit at least 30 minutes. Rinse and spin-dry the scallions. Combine them in a bowl with the mint and basil, season with salt and pepper, and add a few spoonfuls of the zucchini marinade. Top the zucchini with the herbs and serve.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
• Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

MARINATED ZUCCHINI WITH MINT

Steps:

• Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
• On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

ITALIAN MARINATED ZUCCHINI

Steps:

• Wash, slice, pat-dry and fry the zucchini in oil.
• When golden brown remove from oil and rid of excess fat on paper towel.
• Wash mint leaves. Need about 6. Chop them up.
• Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
• Place in refrigerator once cooled off to chill.
• Salt and pepper to taste .

MARINATED ZUCCHINI & MINT

Steps:

• Heat olive oil in pan.
• Saute zucchini 4-5 minutes until lightly browned.
• Transfer to bowl and add half of the mint, garlic and red wine vinegar. Season to taste and stand 5 minutes.
• Just before serving, stir through remaining mint.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

MARINATED ZUCCHINI WITH FARRO, CHICKPEAS AND PARMESAN

Steps:

• Rinse and drain the farro and chickpeas. Add both to a medium pot with 1 teaspoon of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
• Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
• In a large heavy skillet over medium-high heat, heat 2 tablespoons of the olive oil. When hot, add the zucchini planks in a single layer and leave undisturbed until golden-brown all over, about 3 minutes. Flip with a fork or pair of tongs, then cook until tender, about 2 more minutes. (You may need to work in batches, adding more oil if necessary.)
• Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. In a small bowl, whisk together the remaining olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
• Use a vegetable peeler to shave the rest of the zucchini into ribbons (here's the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
• Drain the farro and chickpeas and transfer to a large mixing bowl. Toss with the reserved dressing and season with salt and pepper. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine, adding remaining zucchini marinade to taste, and season again if necessary. Transfer to a serving bowl or platter and top with the remaining herbs.