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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Fried Zucchini

Recipe courtesy of Giada De Laurentiis

Baked Zucchini

Recipe courtesy of Sunny Anderson

Zucchini Enchiladas

Recipe courtesy of Food Network Kitchen

Zucchini Pancakes

Recipe courtesy of Ina Garten

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Fresh Vegetable Lasagna with Spinach and Zucchini

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories