2–3 medium-small zucchini (about 1 pound)
2 tablespoons olive oil
4 garlic cloves, minced or pressed
1 tablespoon chopped fresh mint, basil, or thyme
1 tablespoon red wine vinegar
dash of salt
Wash and dry the zucchini. Cut them diagonally into long, oval-shaped 1/3-inch-thick slices. In a large heavy skillet, heat just enough oil to coat the bottom of the skillet. Quickly fry the zucchini slices in a couple of batches (add more oil if necessary) until golden-speckled on both sides and tender in the center. Drain the fried zucchini slices on paper towels. Lower the heat and sauté the garlic, stirring it constantly until just golden but not brown. Arrange the zucchini on a platter or in a bowl, and sprinkle with the chopped mint, vinegar, salt, and garlic. Cover and set aside to serve at room temperature.
This marinated zucchini may be kept, refrigerated, for a week or so, but bring it to room temperature before serving.
PER 4-OZ SERVING: 85 CALORIES, 0.9 G PROTEIN, 7.2 G FAT, 5.5 G CARBOHYDRATE, 48 MG SODIUM, 0 MG CHOLESTEROL.
VARIATIONS
• Use balsamic vinegar or lemon juice instead of the red wine vinegar.
• Use very small or Japanese eggplants instead of the zucchini.
TIME-SAVING TIP: If you want to double or triple this recipe, it will be faster and easier to broil the zucchini: Sauté the garlic in the oil in a small saucepan until golden but not brown. Remove the garlic pieces with a slotted spoon, and set them aside. Using a pastry brush, coat the zucchini slices on both sides with the garlic-flavored oil. Place them on a broiler pan and broil close to the heat for 3 to 4 minutes on each side, until golden-speckled. Arrange and season as described.
TOTAL TIME
25 minutes
SERVINGS
4
MENU
Serve as an accompaniment to grilled fish or on an antipasto platter with olives, tomatoes, and celery. You might eat Marinated Zucchini with bread and cheese and call it lunch. Tuck a few slices into a grilled cheese sandwich, put some in an omelet, or mix a few into a tossed salad.
Sautéing vegetables quickly in oil and then marinating them in vinegar is an age-old Mediterranean cooking method. It’s best to use small, firm, young zucchini that have no large seeds.