Light and crunchy, with the tang of vinegar and a sprinkling of sea salt, these zucchini chips will make you forget all about potato chips. Apple cider vinegar – just a touch and the key to keeping these paleo zucchini muffins soft and tender; Vanilla – adds flavor and makes these zucchini muffins delicious; Dry Ingredients. 1 pound fresh zucchini, cut into ¼ inch sticks Salt 2 garlic cloves, smashed but still whole Vegetable Oil, enough for frying Flour 2-3 tablespoons good wine vinegar Freshly ground black pepper . Big flavor. In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. I love to slice the zucchini ultra thin in order to achieve a really great texture, but I’ve seen this recipe prepared with much bigger pieces. Preheat the oven to 450 degrees and line 3 sheet pans with parchment paper. The Italians have this magical ability to turn humble vegetables into something that everyone can’t stop eating. Adapted from Essentials of Classic Italian Cooking by Marcella Hazan. Turn zucchini sticks when they begin to brown on one side. Boil water and vinegar and chop the garlic. I’m using zucchini in place of potatoes, and I’m baking them instead of frying them to make salt and vinegar zucchini chips. I used the slicing attachment on my food processor and it worked perfectly. Known as Zucchine alla Scapece in Naples and Concia in Rome, this simple antipasti or side dish is made with only 5 ingredients and is naturally gluten free, vegan and SO delicious. ★☆. If you grow zucchini and your plants didn’t die like mine, you probably have more of it than you know what to do with right now. Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 … Cook the meat with olive oil in a large pan, then add the garlic and stir all well. If doubling or tripling the recipe, it’s advised to cut the zucchini thicker in order to fit more slices on the sheet pans. Reduce the vinegar to 1/4 cup and set aside. After the hour, resume the zucchini, rinse and dry with a cotton cloth. In a large bowl, whisk together the vinegar, oil, salt, and pepper. This Balsamic Vinaigrette featured … While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside. Cut the zucchini into even rings and then set aside. delish.com. You can cut your zucchini into a ton of different shapes, but I prefer rounds for this recipe. This site uses Akismet to reduce spam. For the most tender stir fry meat, let the chicken rest in the soy sauce and vinegar for a few minutes while you prep the other ingredients. Marinated Zucchini with Mint (Zucchine alla Menta) will become your favorite summer side dish! The balsamic vinegar, olive oil, sugar, Italian seasoning, and pepper create a simple marinade. Fry the zucchini in a pan with extra virgin olive oil and then, when golden, drain and dry with paper towels. Aug 15, 2019 - Zucchini with Vinegar and Mint, known as Zucchini alle Scapece in Naples and Concia in Rome, is a simple Italian side dish made with only 5 ingredients. Use a fork to flip each zucchini slice on to the other side, then rotate the pans again and continue cooking until the zucchini are nicely browned in some parts, about 10 minutes more. Start by slicing zucchini very thin. With its mild flavor and soft texture, zucchini … Not only will you fall in love with its addictively tangy flavor, you’ll be amazed at how much zucchini it uses up. Brush with oil; season with salt. Remove from heat; crumble in mint. One Year Ago: Raw Corn + Nectarine Salad Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes. A mandolin would also work for this. Meanwhile, in a large pan or skillet, heat 2 tbsp extra virgin olive oil until shimmering but not … Toaster Oven Love, and Parmesan Roasted Zucchini with Balsamic Vinegar. CUTTING, SALTING, AND DRYING Now, reduce the zucchini into rounds ⅛ to ¼ inch thick. Probably the easiest and quickest side dish you can make! Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Add the sauce and spices then stir the mixture quickly, and cool with cold vinegar. In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. (You need something deep enough to hold the vinegar.) For the zucchini: Place the balsamic vinegar in a small saucepan and bring to a light boil over medium high heat. You could also use a small spoon to do this … Rinse under running water, rubbing briskly with your hands to remove any grit sticking to the skin. 1 hour to 1/4 cup and set aside until cool marked *, Rate this recipe, i... 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