John Myers
Ingredients for 4 servings:
- 1 kg zucchini
- 5 garlic cloves
- 4 tbsp peppermint (fresh leaves)
- 200 ml olive oil
- 4 tbsp vinegar (wine vinegar), mild, or white balsamic vinegar
- Salt
- a little pepperoncini, ground, as needed
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
Zucchini in a scapece
Cut the zucchini into fairly thin slices. Chop the peppermint leaves and garlic, if possible chopping them together in a small blender. Heat about 4 tablespoons of olive oil and fry the zucchini in batches on both sides, season with salt, and drain on kitchen paper. Place the zucchini in layers in a jar or bowl and sprinkle each layer with a little of the peppermint and garlic mixture. Season with a few drops of vinegar and a touch of chili pepper and drizzle with a spoonful of olive oil. Finally, pour the remaining olive oil over the zucchini and press down to coat the top layer. Cover tightly with cling film. Marinate in the refrigerator for at least two days. The layer of oil will also help it keep longer. It’s a wonderful addition to an antipasti buffet.
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