1. Preheat oven to 475 degrees F. 2. Scrub and trim the zucchini tops; cut crosswise into 1/4" - thick slices. 3. In a mixing bowl, toss the zucchini with the olive oil; season with the onion powder, salt and pepper. 4. Lay the zucchini slices on 2 large rimmed baking sheets without overlapping. Roast until zucchini are tender and undersides are a golden brown (about 10 - 12 minutes). Drain on a plate lined with paper towels; let cool. 5. Transfer cooled zucchini to a mixing bowl; add the lemon juice, basil, parsley, garlic, lemon zest, and red pepper flakes (optional). Give a gentle toss, and set aside. 6. In a small saucepan, bring the vinegar to a boil. Boil until reduced to 1/2 cup (about 2-3 minutes). Let cool a-bit. 7. Pour the reduced-vinegar over the zucchini; gently fold until well coated. 8. Lay several slices of the zucchini in the bottom of a Mason jar. Fill the center with more slices so that the layer is even. Continue layering until the jar is full. (The garlic slivers can be placed randomly in the layers of zucchini, or completely omitted.). 9. Press down on the zucchini to compress it. Pour the remaining reduced- vinegar over the slices so it covers the top layer. 10. Chill for a minimum of 4 hours (longer is better). Store in the refrigerator for up to two weeks. 11. Serve chilled or at room temperature. 12. COOK'S TIP: Try preparing eggplant and carrots in this same manner, DELICIOUS! 13. COOK'S NOTE: Actual Preparation Time is 10 minutes plus chilling. ---------------------------------------------------------------------------
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