in Spain

Marinated zucchini with egg and capers

updated

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Ingredients for 4 servings:

  • 500 g zucchini
  • olive oil
  • salt and pepper
  • 3 tbsp vinegar (sherry vinegar)
  • 1 small onion(s)
  • 2 garlic cloves
  • ½ bunch parsley
  • 1 egg(s), hard-boiled
  • 4 tbsp capers, small

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 56 minutes

Tapas, antipasti

Cut the zucchini into 1 cm thick slices and fry in olive oil for about 3 minutes on each side. Season with salt and pepper and spread on a platter. Combine the sherry vinegar with 4 tablespoons of olive oil, salt, and pepper in a bowl and blend with an immersion blender until creamy. Finely chop the onion and garlic. Chop the parsley and add both to the marinade. Chop the egg and add it with the capers. Spread this mixture evenly over the zucchini slices and let it marinate for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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