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    APP: Zucchini con Olio e Aceto


    Source of Recipe


    "Italian Cookbook", by the Culinary Arts Institute

    Recipe Introduction


    Here is a recipe to add to the antipasto table.
    * Exported from MasterCook *

    Zucchini con Olio e Aceto

    Recipe By : Culinary Arts Institute
    Serving Size : 0 Preparation Time :0:00
    Categories : Appetizers, Italian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 to 4 zucchini
    5 tablespoons olive oil
    2 garlic cloves -- quartered
    1/2 teaspoon oregano
    1/4 teaspoon salt
    1 bay leaf
    wine vinegar

    Wash zucchini and trim off ends. Cut crosswise into 1/4-inch slices.

    Heat 3 tablespoons olive oil in a skillet. Add zucchini and cook slowly until browned. Drain on absorbent paper. Cool and put into a pint screw-top jar. Combine 2 tablespoons oil, garlic, oregano, salt, and bay leaf. Pour into jar. Add enough wine vinegar to cover zucchini. Store, covered, in refrigerator at least 24 hours. Serve cold.


    Cuisine:
    "Italian"

    Source:
    "Italian Cookbook"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Yield:
    "1 pint"

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