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Marinated Zucchini with Mint and Scallions


  • Kosher salt
  • 2 pounds local zucchini (about 4 green and 4 yellow), trimmed
  • 2 cups scallions, roots and tops trimmed, thinly sliced
  • 1 cup extra-virgin olive oil
  • 1/2 cup red-wine vinegar
  • 1/4 cup garlic, sliced
  • Red-pepper flakes, to taste
  • Freshly ground pepper
  • 1 bunch mint, stemmed and washed
  • 1 bunch basil, stemmed and washed


Slice zucchini into 1/2-inch-thick rounds. Salt generously and put in a colander over a bowl. Place the sliced scallions in cold water. Refrigerate both for 1 hour. Remove zucchini and dry thoroughly.

Heat the oil in a heavy-bottomed sauté pan over a medium-high flame. Fry zucchini in small batches until golden brown, roughly 3 to 4 minutes per side. Place browned slices on a large serving platter; when all the zucchini has been cooked, sprinkle slices with red wine vinegar.

Lower the heat and add the garlic to the remaining oil left in the pan, stirring and turning frequently enough to infuse the oil but not brown the garlic (this should be quick). Remove pan from heat, and add the red pepper flakes and a few grinds of pepper. Pour the oil over the fried zucchini and let it sit at least 30 minutes.

Rinse and spin-dry the scallions. Combine them in a bowl with the mint and basil, season with salt and pepper, and add a few spoonfuls of the zucchini marinade. Top the zucchini with the herbs and serve.

Recipe adapted from Lady Moon Farm

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