Concia of Zucchini: Concia di Zucca

• 3 medium green zucchini, about 1 pound
• 3 medium yellow zucchini, about 1 pound
• 1/4 cup extra-virgin olive oil
• 12 zucchini flowers
• 6 medium cloves garlic, peeled and finely chopped
• 2 bunches fresh basil, cut into chiffonade
• 2 tablespoons kosher salt
• 2 tablespoons freshly grounds black pepper
• 1 porcelain or glass deep dish pie pan
• 1/4 cup red wine vinegar
• Freshly grilled bread

1. Trim the green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick.
2. Heat the olive oil in a deep frying pan until just smoking.
3. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes.
4. Remove the pieces and drain on paper towels.
5. Continue with the remaining zucchini until finished.
6. Then cook the flowers in the same way.
7. In a mixing bowl, lightly stir together the garlic, basil, salt and pepper until well-mixed.
8. Place several pieces of zucchini on the bottom of the pie dish until the base is covered.
9. 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.
10. Continue layering the zucchini and herb mixture until the zucchini is finished, top with the flowers and cover with plastic.
11. Refrigerate 2 hours before serving.
12. Serve over freshly grilled bread.

green zucchini, yellow zucchini, extravirgin olive oil, zucchini, garlic, fresh basil, kosher salt, freshly grounds black pepper, porcelain, red wine vinegar, bread

Taken from www.foodnetwork.com/recipes/mario-batali/concia-of-zucchini-concia-di-zucca-recipe.html (may not work)