This Napolitan antipasto came to me from my friend Josephine. This zucchini recipe has a light and healthy spin on a traditionally fried dish. This GRILLED ZUCCHINI antipasto has a flavor unique from other zucchini dishes. It's certainly worth a try.
8 green zucchinis, sliced thin into rounds (about the thickness of a couple of quarters)
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 cup fresh parsley, chopped
1/3 cup extra virgin olive oil
2 tablespoons distilled white vinegar
6 basil leaves, stacked and rolled up like a cigar and cut into thin ribbons
Salt and pepper to taste
Spray a grill pan lightly with Pam.
On medium heat, grill the zucchini rounds in a single layer flipping them over once.
Once they are soft and have some grill marks, set aside.
In a mixing bowl combine garlic, oregano, parsley, olive oil, salt. pepper and vinegar.
Mix until well blended (about 1 minute with a fork).
Add zucchini to mixing bowl and toss until well coated.
Arrange on a serving plate loosely so the rounds are not all stuck together(see photo).
Sprinkle fresh basil over the top.