Olive oil dishes
This Sicilian-style marinated zucchini is made by frying thin slices of zucchini in olive oil, then marinating them with garlic vinegar and mint. Let it rest for at least 1 hour before serving. It works as a cold appetizer or alongside breakfast.
Cut the zucchini into 0.5 cm-thick rounds and press them with paper towels to remove excess moisture.
Heat the olive oil in a deep skillet. Fry the slices in batches until golden on both sides, then transfer them to paper towels.
Mix the thinly sliced garlic, vinegar, chopped mint, salt, and black pepper. Drizzle the sauce over the hot zucchini slices.
Cover the dish with plastic wrap and refrigerate for at least 1 hour so the flavors can meld.
Serve near room temperature. Sprinkle with thinly sliced mint leaves, if desired.
Pat the zucchini dry with paper towels before frying to prevent hot oil from splattering and to keep the slices from absorbing too much oil. After marinating, refrigerate for at least 1 hour before serving so the flavors can meld.
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