When zucchini is in season, it's perfect for this simple dish of fried rounds of zucchini with vinegar and mint. Serve it as an antipasto or as a side dish to fish, and your day will be immeasurably brighter and tastier!
- extra-virgin olive oil, for shallow-frying
- 2 garlic cloves, skin on, bashed with the back of a knife
- 6 zucchini, cut into 5-mm thick rounds
- 3 tbsp red wine vinegar
- 3 tbsp white wine vinegar
- small handful of mint leaves
- salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2-3 hours
1. Pour 3 cm of olive oil into a frying pan and heat over medium heat.
2. Fry the garlic for 30 seconds, then remove with a slotted spoon and drain on paper towel.
3. Working in two or three batches, fry the zucchini rounds for 3 minutes or until cooked and nicely browned on both sides. Remove and drain on paper towel.
4. Combine the vinegars in a small jug. Place the zucchini, garlic and half the mint in a bowl, then pour over the vinegar mixture and toss to combine. Season with salt to taste and leave to marinate for 2–3 hours.
5. Drain off the excess liquid, then place the zucchini in a serving dish and top with the remaining mint.
Simple Italian by Silvia Colloca, Published by Plum, RRP $39.99, Photography by Rob Palmer