This weekend I had the family over for dinner in honor of Brian and my grandpa's birthday! Being Italian we didn't get to into the green theme. No corned beef and cabbage, although I do know that if done right its really good! But I did manage to get something green on the table. Everyone really liked it so I think it will be added into Sunday dinner rotation. This is a really simple and healthy appetizer or side.Note: I sliced up two zucchinis and thought I had so much. Once I fried them it looked like I had barely cut up one!
2 Zucchinis, sliced. I tried to slice them on the thinner side, leaving the skin on. Discard the very top where the stem is.
Salt
Pepper
Garlic
Fresh Mint (you could also do without this if you do not have it on hand)
2Tsp of Red Wine Vinegar
Olive Oil
1. Fill a pan with olive oil about one inch high and put on medium heat
2. Slice the Zucchini and garlic. Set garlic aside.
3. Once the olive oil is hot, test it out by dropping in a piece of zucchini if it sizzles on contact, you are good!
4. Put a layer of zucchini slices in the hot oil. Watch for them to turn start turning a golden color and then flip them. You are watching more for the color here rather than a time. It takes like 3-5 minutes per side.
5. Once you have friend them all, in a bowl toss with salt and pepper to taste. Then add the red wine vinegar, garlic slices and mint. Gently toss it together.
The longer you let this sit the more infused it will become. I put it in the fridge over night and it worked out just fine!
