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Shared by Italo Camerino

Concia (Zucchini Salad)

Yield: 4 to 6 servingsTime: 1 h + marinating time

Concia (Zucchini Salad)

Yield: 4 to 6 servingsTime: 1 h + marinating time

Family Journey



  • 3 zucchinis, sliced lengthwise into ¼  inch thick pieces
  • Olive oil for frying
  • Salt and pepper
  • 4 to 6 garlic cloves, finely chopped
  • ½ bunch fresh basil leaves, finely chopped
  • 4 tablespoons white wine vinegar
SidesKosher for PassoverGluten FreeVegetarianVeganPareveWestern Europe


  • Step 1

    Lay the zucchini slices flat onto a paper towel lined tray and sprinkle with ½ teaspoon of salt on all the zucchini slices, both sides. Set aside for 5 to 10 minutes. Pat the zucchini dry from any excess liquid.

  • Step 2

    Place ¼ cup olive oil in a large saucepan, or enough oil to be ½  inch deep in the pan. Place over medium heat.

  • Step 3

    Gently place about 6 pieces of zucchini into the pan, making sure that the pieces all lay flat and do not overlap. Fry the zucchini on each side for about 5 minutes until golden brown. Transfer to a baking rack or a paper towel lined tray to drain any excess oil. Continue frying the rest of the zucchini in batches. 

  • Step 4

    Place the fried zucchini into a mixing bowl. Add salt, pepper, garlic, basil and vinegar. Gently mix until each piece of zucchini is evenly coated. Transfer to an airtight container and refrigerate for at least 5 hours and up to 24 hours.

  • Step 5

    Serve the concia at room temperature.