Concia of Zucchini

• 3 medium green zucchini, about 1 pound
• 3 medium yellow zucchini, about 1 pound
• 1/4 cup virgin olive oil
• 6 medium cloves garlic, peeled and finely minced
• 2 bunches fresh basil chiffonade, to yield 1 cup
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 porcelain or glass deep dish pie pan

1. Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick.
2. Heat 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 pieces and drain on paper towels.
5. Continue with remaining zucchini until finished.
6. In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed.
7. Place several pieces of zucchini on bottom of pie dish until base is covered.
8. Sprinkle zucchini with 1 to 1-1/2 tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar.
9. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic.
10. Refrigerate 2 hours before serving.
11. To serve, remove piece by piece and serve over freshly grilled bread.

green zucchini, yellow zucchini, virgin olive oil, garlic, fresh basil chiffonade, kosher salt, freshly ground black pepper, red wine vinegar, porcelain

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