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FRANNY’S MARINATED ZUCCHINI WITH MINT AND
SCALLIONS Ingredients 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 ˝ cup red-wine
vinegar ˝ cup garlic,
sliced Red-pepper flakes
to taste freshly ground pepper 1 bunch mint,
stemmed and washed 1 bunch basil,
stemmed and washed Preparation Slice zucchini into
half-inch-think 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. Put oil in a heavy-bottomed sauté pan over
medium-high heat. 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 garlic to the remaining oil, 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.
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