Marinated zucchini in balsamic vinegar

Ingredients for 3 servings:

• 600 g zucchini, small
• 4 cloves garlic
• 1 tsp salt
• ½ tsp pepper
• 6 basil leaves
• 6 tbsp olive oil
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 1 hour

Tasty side dish for barbecue evening

Wash the zucchini, dry it, and trim off the stem ends. Then cut the zucchini into very thin slices. Peel the garlic, dice it finely, and toss with salt and pepper. Wash the basil leaves, pat them dry, and tear them finely. Heat 1 tablespoon of oil in a pan (I usually use two pans, as it’s faster). Fry the zucchini slices in batches on both sides until lightly browned, seasoning each layer lightly with salt. Add a little more olive oil to the pan as needed. Then place the zucchini slices in layers in a bowl and sprinkle each layer with the diced garlic, scattering finely torn basil on top and drizzle with a little balsamic vinegar. Finally, drizzle the remaining vinegar, olive oil, and basil over the zucchini. Cover the zucchini with a plate and put a weight on it, or use a container with a lid. Let it marinate in the refrigerator for two days. Take the zucchini out of the refrigerator in time before serving so that it reaches room temperature.