- Servings: 4
- 500 g small zucchini
- extra vergin olive oil
- 1 clove or garlic
- 2 tbls white vinegar
Wash and dry zucchini.
Cut them into thin slices.
Warm some oil in a skillet and add garlic.
Fry zucchini, handfull at a time, and take them out with a slotted spoon once they are golden. Place them in a bowl and add salt.
When all the zucchini are fried, remove garlic. Keep 2 tblsp of oil and throw the rest. Add vinegar, parsely and mint leaves, cook together for a few seconds at low heat.
Add the oil/vinegar seasoning to the zucchini and stir delicately. Let it cool before serving.