800-570-3355 Susie Fishbein Recipes
Take a look inside Susie Fishbein's kitchen with Monogram appliances. Find all of Susie's exclusive recipes and cocktail pairings here.
Concia
Photo attribution: John Uher
Ingredients
- 4 to 6 small zucchini, about 1 1/2 pounds total weight
- Salt
- 3 tablespoons chopped fresh mint
- 5-6 chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 3 large cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons red wine vinegar
INSTRUCTIONS
Fill a medium bowl with water and add salt until the water taste salty, about 1 teaspoon per cup.
Cut the zucchini into 1/4-inch thick slices. Place into the salted water bowl and let brine for 30 minutes to drain off any bitter juices. Rinse and pat dry.
In a small bowl, combine the mint, 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. This can also be done in a deep fryer set to 355F degrees.
Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. If you have a spritz bottle it works well here for 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.
