Zucchini with Vinegar and Mint

10:00 pm on 14 February 2005

Serves: 4-6


  • 900 g fresh, firm, young zucchini
  • Salt
  • 4 large cloves of garlic, peeled and crushed
  • 2 tablespoons fresh mint leaves, torn into bits
  • 3 tablespoons wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper


Soak zucchini in a large bowl of cold water for at least 20 minutes. Rinse under running water, rubbing briskly with your hands to remove any grit sticking to the skin.

Cut off and discard both ends of each zucchini and slice into thin lengths or rounds, depending on your preferred shape.

Place slices in a colander and sprinkle with 2 tablespoons of fine salt. Mix well and allow to stand for at least 30 minutes to give the zucchini to release as much liquid as possible.

Put the crushed garlic and crumbed mint leaves into a bowl large enough to contain all the zucchini later.

Put enough vegetable oil into a large frying pan to come 1 cm up the side of the pan and turn the heat to medium high. Remove the zucchini from the colander and pat dry. When the oil is very hot, put as many of the sliced zucchini into the pan as will fit without overlapping. Cook the zucchini rounds on both sides until each has become a light golden brown.

Transfer them with a slotted spoon to the bowl containing the garlic and mint and sprinkle with a little vinegar. Repeat the process until all zucchini is cooked.

When all the zucchini are done, add the olive oil to the bowl, mix well, taste and correct for salt and sprinkle with some ground pepper. Serve luke warm or at room temperature as a starter or accompaniment to grilled or fried fish or BBQ food.

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