Prep 5 mins
Cook 8 mins
Delcious side dish with grilled meats. Serve cold. My Grandmother "Nonna" used to make these, mom still does and I adore the taste of zucchini, vinegar & garlic. Mint leaves are needed to give it a very subtle taste, will not taste the same without them.
- 1 lb zucchini
- 1 sprig of fresh mint
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 2 tablespoons red wine vinegar
- Wash, slice, pat-dry and fry the zucchini in oil.
- When golden brown remove from oil and rid of excess fat on paper towel.
- Wash mint leaves. Need about 6. Chop them up.
- Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves.
- Place in refrigerator once cooled off to chill.
- Salt and pepper to taste .
Excellent flavor and very moreish! Great way to use mint from the garden. I use a mixture of red wine and sherry vinegars with a little honey cane sugar for a sweeter taste.
These are sold in antipasto counter in Italy and are wonderfull! Slice diagonally for better presentation and can be grilled instead of fried, to get those griddle marks. Must be chilled overnight to marinate properly. Serve with cold meats, cheese, olives etc... The ones we tasted in Italy were pretty salty and vinegary, almost like caper-salty, and that is the way we like to have them.