Garlic Mint Zucchini


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A fried and flavorful side dish.

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Serving Size / Yield

8 servings


  • 2 lbs. sm. zucchini
  • vegetable oil
  • 3 Tbs. red wine vinegar
  • 2 lg. garlic cloves, finely chopped
  • 1/4 C. chopped mint
  • salt
  • pepper

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Scrub zucchini with a brush under cold running water. Trim off the ends. Cut zucchini into 1/4-inch slices. Pour 1 inch oil into a heavy and deep skillet until a small piece of the vegetable dropped into the oil sizzles. Pat zucchini slices dry with paper towels. Slip about 1/4 of the zucchini into the hot oil. Cook until lightly browned around the edges, about 3 minutes. With a spoon, transfer the zucchini to paper towels and drain. Fry the rest of the zucchini the same way. Layer the zucchini in a dish, sprinkling each layer with some of the vinegar, garlic, mint and salt and pepper to taste. Cover and refrigerate for at least 24 hours before serving.

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