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This is a Neapolitan specialty served to accompany a main course.
- 6 zucchini (courgettes), trimmed and thinly sliced
- 1/4 cup mint leaves
- 2 garlic cloves, minced
- 1/2 cup olive oil
- White wine vinegar
Spread out the zucchini slices on a large plate. Cover with a towel or napkin and leave in the sun for a couple of hours to dry.
Heat the olive oil in a skillet. When it is very hot, fry the zucchini, turning constantly until dark golden. Place the fried zucchini in a bowl just large enough to contain them. Add the mint, garlic and a sprinkling of salt. Add enough vinegar to cover the zucchini. Cover the bowl and set aside to rest for several hours.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
102 calories; 7g total fat; 0mg cholesterol; 10mg sodium; 9g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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