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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475 degrees F. | 2. Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices. | 3. In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper. | 4. Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool. | 5. Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside. | 6. In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit. | 7. Pour the reduced-vinegar over the zucchini; gently fold until well coated. | 8. Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.). | 9. Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer. | 10. Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks. | 11. Serve chilled or at room temperature. | 12. COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS! | 13. COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow zucchini	1	pound		403.4676	0.0	89.7602	2.2667
green zucchini	1	pound		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
flat leaf italian parsley	1	tablespoon	chopped	403.4676	0.0	89.7602	2.2667
garlic clove	1		cut	403.4676	0.0	89.7602	2.2667
lemon zest	1	tablespoon		403.4676	0.0	89.7602	2.2667
red pepper flake	1/8	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.