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  • Writer's pictureDaniela Weiss-Bronstein

Concia (Marinated Zucchini)

I found this in an Italian Jewish cookbook I have in the Hamptons, so when I get there next I'll get the title and author info to give proper credit.

When I first saw this recipe I jotted it down, thinking 'it's always good to have vegetable recipes'. I wasn't too excited about the potential.

I was dumb. This is amazing and delicious, and you can verify that with @EzraButler

Prep time: overnight for the zucchini to dry, a few hours to marinate after frying.

At least 3 green zucchini

Olive oil or frying

A few cloves of garlic, minced

Fresh basil leaves, shredded




Trim ends off zucchini, then cut each one in half. Slice each half thinly lengthwise and place on paper towels to dry (several hours or overnight)

Fry in hot olive oil in a single layer until golden brown on both sides. Arrange in layers in a glass, plastic, or porcelain container and season each layer with small amounts of garlic, basil, salt, pepper, and a sprinkle of vinegar

Cover the container and store in the refrigerator at least several hours before using. The flavor will be enhanced if you turn the Concia as a block inside the container a couple of time while it is marinating to allow the juices to seep through


Proportions are not important in this recipe - make it to taste. It freezes beautifully in a tightly closed plastic container, but it must be used within a few days if stored in the refrigerator or after thawing, being a rather perishable food

If you don't use garlic on Pesach, please sub in onions, shallots, or something else similar.

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