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| Pickled Zucchini Appetizer |
| "When the zucchini is plentiful, we make it in a crock. A treat to serve unexpected company."--Jack Calabro |
Origin: Italian
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Ingredients:
4 pounds zucchini (sliced 1/4 inch thick)
COLAVITA Extra Virgin Olive Oil, as needed
COLAVITA Red Wine Vinegar, as needed
Grated Parmesan cheese, as needed
Italian flavored seasoned breadcrumbs, as needed
1/2 cup minced fresh mint leaves
Salt and freshly ground pepper, as needed
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Preparation:
Fry the zucchini slices in oil until brown. As you fry them, layer them onto an oval platter that has been sprinkled with some vinegar. When you have a full layer, sprinkle with some of the mint, vinegar, grated cheese, breadcrumbs and a pinch of salt and pepper. Continue building the layers until done. Refrigerate for 2 hours or more to allow the flavors to blend. Remove from refrigerator about 1 hour before serving. Serve with thinly sliced French or Italian bread that is lightly toasted.
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