Quote:
Originally Posted by Salsacharley
How do you pickle zucs? Like cucumbers?
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I use this recipe, except I substitute dried basil and oregano for the mint --
http://www.cookingchanneltv.com/reci...d-mint-1970921
Addictive and excellent a served up with a slice of good Italian bread and a glass of wine, or as part of an antipasti plate. Traditionally, though, they're served as a side dish with a meal.
You need "baseball bat" zucchini (the ones you didn't around to picking for a few days...) to make them as they need to be dense and with a bit of snap. Tender, young zucchini will just get mushy.
I use a similar recipe for eggplant, and last year I tried it with mushrooms.