Get into an Italian mood with this fried zucchini recipe! God, it’s so simple it almost makes you cry! It’s the perfect frugal starter to make in advance. Fry the sliced zucchini off in oil, season and let it rest and marinate in the fridge for a couple of hours if you like. I even made this recipe a day in advance once! Just remember to remove the fried zucchini from the fridge 1 hour before serving. The flavors are much more intense at room temperature.
Believe me, I could have eaten the whole lot! The fried zucchini has a very fragile texture and flavor. Yet the balsamic vinegar and fresh mint cut through it in perfect unison. This fried zucchini is pretty hard to mess up. Keep an eye on the zucchini slices while frying: you don’t want to burn them. Just a little color on them is all you need.
Ingredients for 4 persons
2 big zucchini
½ cup frying oil
1 garlic clove
2 tbsp balsamic vinegar
a handful fresh mint
Wash the zucchini and dry. Cut off both ends and chop the zucchini in half. Slice both pieces lengthwise or use a sharp knife or mandoline slicer.
Heat the frying oil in a heavy non-stick pan over high heat. Slice the garlic roughly and add it to the hot oil.
Once golden, remove the garlic and add it to a deep ceramic dish. Add the slices of zucchini to the hot oil and cook for 4 minutes or until golden.
Turn the slices of zucchini and brown the other side.
Remove the fried zucchini (and garlic after frying the first badge or it will burn) and transfer it to the deep dish on top of the fried garlic. Sprinkle with a little balsamic vinegar, olive oil and a little pepper and salt. Shred some of the fresh mint roughly and add it to the fried zucchini as well.
Fry the rest of the zucchini in badges until all is cooked. Put the fried zucchini in layers on top of each other and sprinkle alternately with balsamic vinegar, olive oil, pepper, salt and mint.
Put the dish in the fridge to marinate. Take out the zucchini 30 minutes before serving.
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