Garlic Zucchini Appetizer Mutabbal Koosa Recipes

Steps:

• Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
• In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.

Steps:

• Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed).
• Add remaining ingredients except parsley and mix thoroughly.
• Place on a serving platter and chill for at least one hour.
• Garnish with parsley and serve.

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Steps:

• Mix together all ingredients except zucchini.
• Place zucchini in a flat baking dish and pour mixture over.
• Let it marinate for at least 1 hour.
• Place on the grill and cook for 5 minutes or so on each side.
• Brush with marinade while it cooks.