I have been super busy lately, it seems that whenever the end of the year is near everything starts to accumulate – I must confess that I cannot wait for the holidays, 2020 was so exhausting (mentally exhausting, especially) and I know you feel the same way. I cannot wait to turn off the computer, to stop cooking in a rush, to take naps after lunch. I just want to be lazy for a few days.
Speaking of lazy, the recipe I bring you today is very much so: quick to put together, lasts a long time in the fridge (and it tastes even better after a few days there), makes any cheese & wine dinner even better.
The bread you see on the photo is Jim Lahey’s no-knead bread, something I have been making once a week since quarantine
started.
Marinated zucchini
slightly adapted from a Brazilian cookbook
4 medium zucchini
olive oil, for brushing
½ cup (120ml) extra virgin olive oil
4 garlic cloves, peeled and cut in half lengthwise
1/3 cup (80ml) white wine vinegar – I used
sherry vinegar for it was all I had at home
salt and freshly ground black pepper
Cut the zucchini into 3mm coins.
Heat a large nonstick frying pan over medium heat. Brush the zucchini slices with the olive oil and cook for about 1 minute each side, or until they become slightly tender. Set aside.
In a small saucepan, heat the extra virgin
olive oil in medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar
and remove from the heat. Cool completely. Season with salt and pepper.
In a shallow dish, make layers with the zucchini slices and the oil mixture, alternating them. Cover and refrigerate for 3 days – we finished the zucchini in 1 week after the first three days of preparation.
Serves 8
