Napa Farmhouse 1885™: Italian Marinated Zucchini

You know that moment in summer when you are confronted with a huge mound of zucchini? You have fried it, sautéed, steamed, added to muffins, cookies, even pancakes, and just cannot contemplate another bite? That is the time to grab this recipe. I made a batch last night using four zucchinis, and I personally ate almost the entire batch. Invite a few friends and that mound will disappear before your very eyes. It is just that good.

The squash is grilled either outside on the barbecue or, in bad weather, indoors on a grill pan. There are only a few ingredients, so please buy the highest quality possible. Garlic, extra virgin olive oil, red wine vinegar, basil...tossed with the grilled zucchini and then marinated for several hours. Served with grilled meats, platters of other marinated vegetables, good bread, great wine. Ahhh, doesn't get more Italian than that. Happy summer everyone!

Italian Marinated Zucchini
(Serves 4)

6 zucchini (medium sized) thinly sliced crosswise
2 garlic cloves, minced
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
sea salt
freshly cracked black pepper
1/4 cup basil, chiffonade or thinly sliced

Spread zucchini on top of a large, clean towel. Gently roll the towel to remove some moisture from squash. Unroll and, using a BBQ brush, lightly coat the squash with oil.

Heat the grill or grill pan to medium-high and grill zucchini until deep golden brown with dark brown grill marks. Flip and grill on the other side. Remove from heat and place in a large bowl. Add the garlic, rest of the oil, vinegar, and a large pinch each of salt & pepper. Cover bowl with plastic wrap and set aside for 3-4 hours (does not need to be refrigerated)

When ready to serve, stir in basil and serve. Wonderful alongside grilled meat, chicken or fish. Pile on top of pasta coated in extra virgin olive oil, add to your favorite cheese and salami platter or, my favorite, top grilled sourdough bread with the squash.

Other summer squash recipes you may enjoy: