| 6 x zucchini - (4" long, 2 to 2 1/2 lbs) |
1 zucchini |
$1.99 per pound
|
$0.86 |
| 2 Tbsp. salt |
1 teaspoon |
$2.91 per 16 ounces
|
$0.04 |
| 3 Tbsp. balsamic vinegar |
1 1/2 teaspoons |
$6.59 per 17 fluid ounces
|
$0.10 |
| 2 Tbsp. white wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 3/4 tsp sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
| 3 Tbsp. extra-virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 3 sm garlic cloves smashed |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3/4 tsp oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/2 tsp dry red pepper flakes Salt to taste Freshly-grnd black pepper to taste |
0.08 teaspoon |
$3.29 per pound
|
$0.00 |
| 4 c. extra virgin olive oil |
2/3 cup |
$5.99 per 16 fluid ounces
|
$2.00 |
| Total per Serving |
$3.17 |
| Total Recipe |
$19.03 |
Suggestions?