Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Ghetto Ancora
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

Trim the green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat the olive oil in a deep frying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove the pieces and drain on paper towels. Continue with the remaining zucchini until finished. Then cook the flowers in the same way.

In a mixing bowl, lightly stir together the garlic, basil, salt and pepper until well-mixed. Place several pieces of zucchini on the bottom of the pie dish until the base is covered. Sprinkle the zucchini with 1 to 1 1/2 tablespoons of the herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering the zucchini and herb mixture until the zucchini is finished, top with the flowers and cover with plastic. Refrigerate 2 hours before serving. Serve over freshly grilled bread.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Concia (Zucchini with Mint and Vinegar)

Recipe courtesy of Joyce Goldstein

Butternut Squash Ravioli: Agnolotti di Zucca

Recipe courtesy of Scala's Bistro

Frittelle di Zucca (Squash Fritters from the Veneto)

Recipe courtesy of Joyce Goldstein

Risotto con Zucca

Recipe courtesy of Carlo Cavallo

Fiori Di Zucchine: Fried Zucchini Flowers

Recipe courtesy of David Rocco

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Gnudi Con La Zucca: Naked Ravioli with Squash

Recipe courtesy of David Rocco

Zuppa di Polpettini

Recipe courtesy of The Hearty Boys

Carpaccio di Tonno

Recipe courtesy of Sal Passalacqua

Browse Reviews By Keyword