Concia di Zucca (Zucchini with Vinegar and Basil)

The first time I made this was on vacation in Positano, in a little Italian kitchen overlooking the hills and water of the Amalfi coast. We rented an apartment for a couple days and I was itching to cook something Italian in Italy with fresh Italian ingredients. We had had some different versions of this all through our trip, from Sardinia to the Amalfi Coast to Rome. Some had basil, some had mint. Some were fried, some were sauteed. All of them were amazing. And so I recreated this one night in our little kitchen before going out to Le Sirenuse for a sunset drink (along with some Paccheri with eggplant, tomato, and anchovies).

It’s better with these, but you can make due.

Concia di Zucca (Zucchini with Vinegar and Basil or Mint)

2 zucchini, sliced into 1/2 inch rounds

1 bunch basil or mint

3 tablespoons good white or red wine vinegar

3 tablespoons olive oil

salt and pepper

Season the zucchini with salt and pepper. Saute the zucchini slices in a tablespoon of the olive oil or, as I’ve experimented with, toss them in the olive oil and spread out on a baking sheet and broil for 5-6 minutes until browned. Add the vinegar and turn off the heat (if using the broiling method, sprinkle on the baking sheet and let the heat warm and slightly reduce the vinegar). Remove to a bowl (including the vinegar) and drizzle with the remaining olive oil and basil or mint. Let it marinate for a few minutes up to a day. It’s good warm or at room temperature. Think of the Mediterranean.