3 cloves garlic
½ cup vinegar
fresh mint or basil
Olive oil for frying
Cut the zucchini obliquely (on a slanted angle) and put them on a towel to dry for a few hours – ideally in the sun.
Heat a large pan and add olive oil.
When the oil is hot, add the zucchini and fry until browned on both sides. You may need to do batches to avoid overcrowding the pan.
Remove them to a serving platter.
Add salt, garlic, some fresh mint and/or basil leaves.
Dress the loaded platter with the vinegar.
Leave the concia to marinate for at least 2 hours before serving.
Keywords: zucchini, Rome, marinade