Cook the Book: Preserved Zucchini

Caroline Russock
  • 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)
  • garlic cloves, minced (about 2 tablespoons)
  •   Salt and freshly ground black pepper
  •   Olive oil to cover
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