Fried and marinated zucchini (Concia) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 109) by Katie Parla and Kristina Gill

  • mint
  • oil
  • Show all ingredients...

  • EYB Comments

    Requires marinating cooked zucchini 2 hours or overnight before serving. Can substitute basil for mint.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Passi's ciabattina (Ciabattina di Passi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating cooked zucchini 2 hours or overnight before serving. Can substitute basil for mint.

  • Frogcake on July 25, 2017

    A good simple recipe, and a wonderful way to use the large zucchini and mint supply in my garden. We preferred the taste of mint in this dish.

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