crumbly zucchini antipasti

Ingredients for 1 servings:

• 500 g zucchini
• 4 tbsp balsamic vinegar
• 6 tbsp extra virgin olive oil
• 6 cloves garlic
• 1 tsp mustard, hot
• 1 tsp honey
• ½ tsp chili powder, if you like, use more
• ½ tsp rosemary, needles, fresh, chopped
• some herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours

with lots of garlic and chili

Peel the garlic and press it through a garlic press into a bowl, then mix thoroughly with all the ingredients (except the zucchini). Slice the zucchini lengthwise into slices about 0.5 cm thick. If you’re using very large zucchini, you’ll need to remove the seeds and soft interior and then slice the zucchini crosswise, if necessary. Then fry in a grill pan over moderate heat. They shouldn’t get too brown; turn once. This takes about 5 minutes per side. Pour some of the marinade into a square glass bowl, place the fried zucchini slices in the bowl, and brush with the marinade. A silicone brush works wonderfully for this. Continue layering until all the zucchini is fried. If there’s any leftover marinade, pour it over the zucchini. Let everything cool slowly at room temperature. After about 4 hours, they’ll be just right. Leftovers will keep in the refrigerator for 2-3 days. Please take them out of the refrigerator early enough before eating.