Marinated zucchini

Ingredients for 1 servings:

• 800 g zucchini
• 1 bunch basil or mint (alternatively dried)
• olive oil
• 4 garlic cloves
• salt and pepper
• e.g. vinegar (white wine vinegar)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the zucchini and slice thinly diagonally like salami. Let them dry on kitchen paper, turning them over, for about an hour – in the sun if possible. Wash the mint or basil, separate the leaves, and roughly tear them apart. Fry the zucchini slices in batches in plenty of heated oil until golden brown on both sides. Place them layer by layer in a shallow bowl and sprinkle each layer with chopped garlic and basil leaves. Season with salt and pepper and drizzle generously with vinegar. Tips: If desired, you can sprinkle a few chopped anchovy fillets on top. For a spicier flavor, you can use a deseeded and very finely chopped fresh chili pepper (or finely grated dried chili pepper) instead of pepper. They taste best when left to rest for 24 hours. At the very least, they should cool and marinate well for a few hours. They can be refrigerated for a few days.