Zucchini Agrodolce Recipes

Steps:

• Working in batches, cook 3 sliced zucchini in 1/4 cup olive oil in a large skillet until golden, 2 minutes per side. Transfer to a platter; season with salt. Discard all but 1 tablespoon oil from the skillet; add 3 crushed garlic cloves and cook until sizzling. Add 1/2 cup white wine vinegar, 1 tablespoon sugar and 1/4 teaspoon salt; cook until syrupy, 2 to 3 minutes. Stir in 1 small minced Fresno chile. Pour over the zucchini. Top with toasted pine nuts and chopped mint.

Steps:

• Prepare the zucchini: Heat the oven to 200 degrees. Slice the zucchini into 1/8-inch-thick rounds, long ribbons or both. Lay out in a single layer on two wire racks set inside two sheet pans.
• Salt the zucchini lightly and evenly, and let sit for about 20 minutes to draw out the water. Blot dry with paper towels, then leave in the oven until the slices become a little leathery, dry and sort of papery. It'll take a little over an hour.
• Make the agrodolce: In a small, nonreactive stainless-steel saucepan, simmer the vinegar with the sugar over medium heat until syrupy, about 10 minutes. Add the chile flakes and turn off the heat. Stir in garlic slivers.
• Meanwhile, finish the zucchini: Heat about 1 inch of olive oil in a wide sauté pan over medium-high until it shimmers. Test with a chopstick to see if it's ready to sizzle. Fry the leathery zucchini in batches until golden brown, 20 to 30 seconds. Move quickly - they fry quickly. Drain on the racks.
• Arrange the warm, fried zucchini in a heatproof dish and generously scatter mint leaves on top, then spoon the still piping hot agrodolce all over the mint and zucchini. You will smell the mint leaves bloom under the heat of the agrodolce, like tea leaves in hot water. Let rest for about 15 minutes before serving, to allow the flavors to meld and permeate.