Summer is officially here—and that means the squash machine is at full throttle. I remember one summer when I grew too many zucchini and experimented with appetizers, salads, side dishes, main dishes, breads, and even chocolate chip cookies that had zucchini as a main ingredient. I wish I had found this recipe that summer because it offers a make-ahead dish that can be a salad or a topping for bruschetta. Fresh basil and mint added right before serving liven up the dish beautifully. It’s perfect for a picnic and can keep for up to a week.
The recipe for “Soused Zucchini” appeared in “Do-Ahead Menus for Spring,” written by Nancy Verde Barr and published in Bon Appétit in May 1986. Barr is a food writer who celebrates the Italian table and has published both cookbooks and a food-themed novel. For 24 years she worked alongside Julia Child, an experience she captured in her book Backstage with Julia. Barr grew up around Southern Italian cooking, but also studied with Marcella Hazan.
Zucchine alla Scapece, or pickled zucchini, is popular in various regions of Italy. Some Italian cooks boil white wine to use as the pickling ingredient, while others use vinegar or a combination of vinegar and water. The technique presented here can be used for a wide variety of summer squashes or eggplant.
I like the color variation that using two kinds of squash brings the dish.
While Barr suggested allowing the zucchini and summer squash to sit for 30 minutes in the colander to dehydrate, I extended that time to 2 hours.
Barr suggested going straight from the frying pan to the marinating dish. I opted for a different technique: After briefly frying the slices in olive oil, I removed the slices to a paper towel and drained away the excess oil.
Next I drizzled the slices with red wine vinegar and allowed the mixture to sit for one day in the refrigerator, shaking the container from time to time to distribute the marinade evenly.
Finally, I waited until right before serving to add the chopped herbs so they wouldn’t oxidize and blacken around the edges.
We had a small amount of salad left over, and so I was able to see how it held up after a few days in the refrigerator. The herbs did darken, but still tasted refreshing. The squashes kept their consistency really well. I also tried this recipe using dried basil and mint leaves (1/3 of the amount of fresh leaves), and that variation turned out quite good. Using fresh herbs, however, gives the dish a right-out-of-the-garden flavor that sings, “It’s summertime!”
Soused Zucchini and Summer Squash
Sunnyside Cook
Ingredients
- 1 pound zucchini trimmed and cut into 1/4 inch rounds
- 1 pound summer squash trimmed and cut into 1/4 inch rounds
- Salt
- Olive oil
- 2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1/3 cup fresh mint leaves cut in chiffonade
- 1/2 cup fresh basil leaves cut in chiffonade
Instructions
- Place a single layer of cut zucchini and squash into colander, lightly salting the rounds before adding another layer. Continue, salting each layer until all zucchini and squash are in colander. Place an inverted small plate on top of the layers, and then put heavy weight on top of the plate (large canned good works well). Allow to sit at room temperature for about 2 hours to remove moisture.
- Rinse zucchini and squash well and then thoroughly pat dry.
- Pour enough olive oil into a wide skillet to reach a depth of 1/4 inch. Heat to medium high. Carefully place first batch of zucchini and squash rounds into oil, without crowding the pieces. Cook for about 3 minutes per side, turning carefully. Remove rounds to paper towel-lined cookie sheet to drain oil.
- Place zucchini and squash rounds into plastic container and drizzle red wine vinegar over. Seal container.
- Refrigerate for at least one day, occasionally turning or shaking the container to distribute the vinegar throughout.
- Before serving, taste for salt and add freshly ground black pepper.
- Chop up mint and basil. If you want a decorative presentation, you can alternate the yellow and green coins in a design of your choosing on a large plate and sprinkle the herbs over right before serving. Or you can just toss the zucchini and squash with the herbs and serve in a bowl.
I have served zucchini and squash for the last two nights, so I will wait a few days to use this recipe. But use it I will. One night I did a simple stir-fry, and last night prepared zucchini Parmesan.
I just picked up some summer squash at my refugee CSA*–so this will be a perfect way to use it! Thanks, Dawnboat! *Refugees grow the organic vegetables on “loaned” land.