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Ingredients
- 2 pounds small zucchini
- vegetable oil for frying
- 3 tablespoons red wine vinegar
- 2 cloves large garlic (large), finely chopped
- 1/4 cup chopped fresh mint or basil
- salt and freshly ground black pepper
Directions
- Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into 1/4-inch slices.
- 2 Pour 1 inch of oil into a deep heavy skillet or wide saucepan. Heat the oil over medium heat until a small piece of vegetable dropped into the oil sizzles.
- 3 Pat the zucchini slices dry with paper towels. Carefully slip about one-fourth of the zucchini into the hot oil. Cook until lightly browned around the edges, about 3 minutes. With a slotted spoon, transfer the zucchini to paper towels to drain. Fry the remainder in the same way.
- 4 Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint, and salt and pepper to taste. Cover and refrigerate at least 24 hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 19 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 291mg | 8% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.87g | 1% |
| Protein 1.35g | 2% |
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