A very refreshing take on a classic and versatile vegetable, from Marcella Hazan's cookbook, Marcella's Italian Kitchen.
1. Place zucchini rounds in a colander. Sprinkle with salt and mix gently. Let stand 30 minutes to allow water to come off zucchini.
2. Put mashed garlic and mint into a large bowl.
3. Remove the zucchini from the colander and pat dry. Heat the oil in a large skillet until very hot, then place the zucchini in a single layer in then skillet. Cook on both sides until golden brown, then transfer to the bowl of mint and garlic.
4. Sprinkle zucchini with a little vinegar, then continue cooking any remaining zucchini. Sprinkle with more vinegar when done.
5. When all zucchini are done, add olive oil and season to taste with freshly ground pepper. Serve immediately or the next day.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 72 | ||
Calories from Fat: 33 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.1mg | 1 % | |
Potassium 613.8mg | 16 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.1g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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