Ah, summer! For those with gardens, this is the time of year when you're trying to figure out what to do with an excess of tomatoes, corn, squash and zucchini. You'll also find these vegetables overflowing at grocery stores, farmers' markets and roadside stands everywhere.No matter how you come across your veggies this summer, this layered zucchini salad is great for that next covered dish or picnic you may be preparing for. It's easy to make, full of flavor and will have your guests asking for the recipe! As for a sublime wine pairing, the citrus notes of this 2014 Grafter Central Coast Pinot Grigio would complement this salad perfectly.
- 3-4 zucchinis
- Olive oil
- 2 tablespoons dried oregano
- 2 tablespoons crushed red pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon grated Parmigiano Reggiano
With a steady hand or more reliable mandolin, cut your zucchini into even circles, 1/8-inch thick.
Heat a frying pan over medium heat and coat the bottom of the pan with olive oil. (Any olive oil will do, of course, but this recipe will shine more brightly with higher quality.) Once the oil is shimmering, add the zucchini pieces, making sure they are not touching. Cook in batches, turning the pieces to coat in the oil until they are lightly browned.
Remove and layer a single row in a casserole dish. Sprinkle this first layer with a pinch of oregano and red pepper, and add a splash of red wine vinegar. Continue this process with additional layers until all of the zucchini is cooked. Finish with a final pinch of oregano and red pepper. Place the casserole in a refrigerator until cool. When you are ready to serve, sprinkle the cheese on top.
The great news? With the abundance that zucchini season brings, you've got yourself a new summer staple.