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.
Pairs Well With
one of the favourite vegetables/side dishes at my husband's parents'. My husband's grandmother used to prepare them all the time.