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Zucchini Baked in a Bag

Source of Recipe


From "David Ruggerio's Italian Kitchen"






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 6 small zucchini, washed, ends cut off
  
• Salt and freshly ground black pepper
  
• 4 cloves garlic
  
• .
  
• -- For the Sauce --
  
• 3 Tbsp capers, rinsed
  
• 3 cloves garlic, peeled and finely chopped
  
• 12 sprigs fresh Italian parsley, leaves only, finely chopped
  
• 15 fresh mint leaves, very coarsely chopped
  
• Salt and freshly ground black pepper
  
• 1/2 cup extra-virgin olive oil
  






Instructions



1. Preheat the oven to 400° F. Brush the brown paper bag, inside and out, with olive oil. Brush the zucchini with olive oil and season with salt and pepper. Place the zucchini in the bag with the garlic and close the bag tightly. Bake the bag in the oven for 30 minutes.
   
   
2. While the zucchini is baking, place the sauce ingredients in a bowl, mix well, and season to taste with salt and pepper.
   
   
3. When the zucchini are cooked, remove them from the bag, cut them into 2-inch pieces, pour the sauce over them, and allow them to marinate at room temperature for at least 1 hour, preferably 2 to 3 hours. Serve at room temperature or reheated.
   
   Serves 6