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Marinated Zucchini with Balsamic Vinegar
Serve the zucchini as appetizers, or as a side dish with a main course,
decorating the edge of the plate with little leaves of sage or mint.
2 cups small fresh zucchini
1 clove garlic
1 small branch of rosemary or fresh mint
oil for frying
6 tablespoons of balsamic vinegar
salt and pepper
Remove the leaves from the branch of rosemary or mint. Wash and dry them.
Cut off a little piece of each zucchini at both ends, wash them, dry them, and cut
them into thin slices lengthwise. Put the vegetables in a dishcloth and dry them again
gently. Heat a pan half full of oil. Fry the garlic and herbs, and remove the garlic as
soon as it has turned light brown. Add the zucchini slices to the oil, and fry over high
heat, stirring frequently, until they are half cooked and golden. Drain off the excess
oil. Warm two tablespoons of balsamic vinegar and add to the zucchini. Continue cooking
until the zucchini have darkened. Remove from the heat, season with salt and pepper, and
layer the zucchini in a deep serving dish. Warm the remaining vinegar in the pan, making
sure that it does not boil. Pour the vinegar on top of the zucchini, cover the dish with
aluminum foil, and let it marinate in a cool place for 24 to 48 hours.
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