Marinated zucchini


4 1/2 lb zucchini, sliced 1 1/2″ thick
olive oil for frying
black pepper to taste
a handful of fresh mint leaves plus mint for garnish
2 garlic cloves, thinly sliced
1 1/2 tbsp sugar
1/2 cup white wine vinegar

How to prepare

Sprinkle the zucchini with salt and set in the sun on a large. Flat wicker tray or screen for an hour, if possible, or leave in a colander. Rinse and dry the zucchini. Heat 3/4″ oil in a skillet and fry the zucchini over medium high heat until browned. Drain on paper towels. Reserve 3 tbsp of the cooking oil. Make a layer of zucchini in a serving dish. Grind black pepper over it and sprinkle with mint leaves. Repeat, using all the zucchini and mint leaves except for the garnish. In a small saucepan, boil the garlic, sugar and vinegar for 1 minute. Add the reserved oil and pour the mixture over the zucchini. Cover with plastic wrap and marinate in a cool place, unrefrigerated, for 2-3 days. Serve at room temp., Garnished with mint. Serves 6-8

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