Serves: 8
Total Calories: 10

2 pounds small zucchini
vegetable oil for frying
3 tablespoons red wine vinegar
2 cloves large garlic (large), finely chopped
1/4 cup chopped fresh mint or basil
salt and freshly ground black pepper

1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into 1/4-inch slices.

2 Pour 1 inch of oil into a deep heavy skillet or wide saucepan. Heat the oil over medium heat until a small piece of vegetable dropped into the oil sizzles.

3 Pat the zucchini slices dry with paper towels. Carefully slip about one-fourth of the zucchini into the hot oil. Cook until lightly browned around the edges, about 3 minutes. With a slotted spoon, transfer the zucchini to paper towels to drain. Fry the remainder in the same way.

4 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 at least 24 hours before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 10
Calories from Fat: 0

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