Marinated Zucchini


  • 8 zucchini, about 1 1/2 pounds
  • extra virgin olive oil
  • 1 medium onion, sliced 1/8" thick
  • 5 cloves garlic
  • 3 leaves fresh sage
  • salt
  • 3/4 cup red or white vinegar


  • Wash and soak the zucchini for about 10 minutes to remove all the sand. Dry and slice about 1/4" thick, long ways.
  • Place about 2 tablespoons of olive oil in a large fry pan and fry zucchini, a few at a time, over high heat until deep golden crisp areas begin to show. Don't let them get too limp (use as little oil as possible).
  • Place them in a deep cassarole or platter. Finish all the zucchini.
  • Add a little oil to the fry pan and brown the onion. Add the garlic, sage and salt. When the garlic turns golden, add the vinegar immediately and bring to a boil. Boil for 2-3 minutes or until there is very little liquid left. Pour over zucchini and carefully mix together. Can be eaten warm or at room temperature....even up to a
  • day later. Do not serve cold.


  • Description:
  • "A wonderful antipasti."
  • SOURCE: Apple Charlotte