fbpx

Recipes / Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant

Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant

By Mark Bittman

Published July 2, 2024

This derives from my friend Pamela’s “grilled eggplant” recipe. Of course this variation is neither grilled nor eggplant, but still, the concept and seasoning are Pamela’s, or at least let’s say she taught them to me.

Photo: Mark Bittman
Photo: Mark Bittman
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Print

Make The Recipe!

Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant

Prevent your screen from going dark



Instructions

Take enough zucchini so that, sliced about 1/4-inch thick (or maybe 3/16, if you want to be precise), it fills a foil-lined (or, even better, nonstick) baking sheet. (Consider doing two.) Sprinkle it lightly with salt and olive oil, and throw a few cloves of garlic, unpeeled, on the top. Bake for about an hour at 300°F, or until perfectly tender. (You could do this on the grill, of course, but slowly, slowly.)