Marinated zucchini
Mint and vinegar marinated zucchini: a fresh way to upgrade a simple veggie. This is perfect for summer parties, to add to sandwiches, to enjoy with a pasta salad and a lot more!This marinated zucchini will keep in the fridge for up to 10 days in an airtight container.
Servings 10
Ingredients
- 3 large zucchini
- 3 tbsp extra virgin olive oil 2 for the marinade + 1 tablespoon to shallow frysalt
- 1 tbsp balsamic vinegar
- 1 garlic clove
Optional ingredients
- mint leaves
- shallots or spring onions
- basil
- rosemary
- oregano
- chilli flakes
Instructions
- Wash the zucchini well and pat it dry. Slice into 5mm think slices.
- Prepare the marinade by mixing the oil, balsamic vinegar and salt. Then add the garlic and chopped mint. You can use powdered garlic instead of fresh. Works perfectly and you won’t find garlic pieces in your zucchini.If you want you can add chili flakes or other herbs like rosemary, spring onions finely sliced, thyme or oregano.
- Heat a large pan with a tablespoon of oil and shallow fry the zucchini until slightly golden brown. You can also deep fry the zucchini or spread the slices onto a baking sheet and cook at 180° (375F) for 20/25 minutes.
- Once the zucchini slices are cooked, put them into the marinade and let it cool.
- Marinated vegetables should be set aside to rest for at least 3/4 hours to develop the best taste. However you can eat it freshly made and they’ll taste good as well.
