Preserved Zucchini Recipe | Cook the Book
Ingredients
- 3 pounds market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick
- 3 tablespoons minced fresh flat-leaf parsley (optional)
- 4 garlic cloves, minced (about 2 tablespoons)
- Salt and freshly ground black pepper
- Olive oil to cover
Organization Tags
Tags easily organize your Recipe Library
Comments