The Washington Post, June 20, 2007
This dish is even better made a day in advance, as it gives the zucchini plenty of time to absorb the flavors of the garlic, mint and vinegar. Cover the platter tightly with plastic wrap and refrigerate. Let it sit at room temperature for 30 to 45 minutes before serving.
If you find the taste of raw garlic too strong, you can blanch the whole cloves in boiling water for 90 seconds before slicing them for this dish.
6 side-dish servings
Ingredients:
Directions:
Line a large platter with paper towels or a large piece of brown paper bag.
Heat the oil in a large, deep skillet to about 375 degrees. Test it by putting a small piece of zucchini into the oil; it should sizzle immediately. Carefully put some of the zucchini slices into the hot oil, filling but not crowding the skillet. Fry for about 3 to 5 minutes, until golden brown on the bottom. Use a fork or tongs to gently turn the slices; adjust the temperature as necessary. Fry for 3 to 5 minutes on the second side, until tender and golden-brown in spots. Use a wire mesh strainer or large slotted spoon to transfer the zucchini slices to the lined platter to drain.
When the slices are cool enough to handle, arrange them on a large, deep oval serving platter in a single layer. Scatter a few slivers of garlic and a little of the shredded mint over the zucchini. Sprinkle with a little salt.
Combine the vinegars in a small bowl. Sprinkle 1 to 2 teaspoons of the vinegar mixture over the zucchini. Continue to fry the zucchini slices and layer them in the platter, topping each layer with the garlic, mint, salt and vinegar. You should end up with 3 or 4 layers.
Cover the platter loosely with plastic wrap and let sit at room temperature for 1 to 2 hours. Garnish the platter with a sprig of mint just before serving.
From cookbook author Domenica Marchetti.
84 calories, 5g fat, 1g saturated fat, n/a cholesterol, 45mg sodium, 7g carbohydrates, 2g dietary fiber, n/a sugar, 5g protein.
