Fried zucchini salad with mint

Fried zucchini salad with mint

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Zucchini flavoured with mint might sound an unusual combination, but this Italian antipasto salad is delicious.

Ingredients

Quantity Ingredient
1kg young firm zucchini
2-3 tablespoons extra virgin olive oil
1 garlic clove, peeled and sliced finely
1 cup roughly torn mint leaves
1 tablespoon white wine vinegar
1 garlic clove, sliced finely
1/4 teaspoon salt
freshly ground pepper

Method

  1. Trim the zucchini and cut each one lengthwise into 3 or 4 slices. In a large heavy-based frying pan, heat the oil and fry the zucchini slices, a few at a time, until tender and golden brown on both sides. Remove from the pan and place on a serving platter. Gently fry the garlic slices, to soften without colouring, and add to the zucchini with the mint. Drizzle with the vinegar, season with the salt and pepper then toss lightly. Leave to marinate for an hour or so before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again