Ingredients: 6
zucchini mint
garlic extra virgin olive
a cup of vinegar, salt
Wash zucchini and cut into slices about 1 / 2 inch thick.
In a frying pan to heat the oil with the garlic, which will be removed once it has become blond.
Fry the zucchini, season with salt when cooked, drain and dry them well on absorbent paper.
Arrange the slices side by side in a bowl, in layers, sprinkling each layer with chopped mint leaves. Sprinkle with vinegar.
Let stand at least an hour before serving.
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