Marinated Zucchini

Name: Marinated Zucchini
Yield: Serves 4–8
Cuisine: Italian
Ingredients: ¼ cup finely chopped fresh mint, plus leaves to garnish; ¼ cup red wine vinegar; Canola oil, for frying; 4 zucchini, cut crosswise into ¼″-thick slices; Kosher salt and freshly ground pepper, to taste; 3 cloves garlic, thinly sliced

Preparation info

Serves
4–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Zucchini is delicious when cooked first and marinated later. Here, it is deep-fried and then left to sit in a mixture of vinegar, mint, and garlic. Like most marinated vegetables, this dish tastes best if made a day ahead of serving. It will keep, refrigerated, for about a week.

Ingredients

Canola oil, for frying
4 zucchini, cut crosswise into ¼″-thick slices
¼ cup finely chopped fresh mint, plus leaves to

Europe
Italy
Side dish
Gluten-free
Vegan
Mediterranean

Method

Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F. Working in batches, fry zucchini until lightly browned and soft, 5–6 minutes. Using a slotted spoon, transfer to paper towels to drain. Arrange half of zucchini, slightly overlapping, in a wide medium dish.