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Marinated Zucchini

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  • Mild olive oil
  • 6 sprigs fresh mint
  • 4 medium zucchini, trimmed and cut crosswise into 1/4″-thick slices
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, peeled and thinly sliced salt and freshly ground pepper
Servings: 6

  1. Pour oil into a wide medium pot to a depth of 1″ and heat over medium-high heat until temperature reaches 350º on a candy thermometer. Meanwhile, pick leaves from 4 sprigs of the mint, coarsely chop, and set aside. Line a sheet pan with 3-4 layers of paper towels and set aside.
  2. Working in batches, fry zucchini in hot oil until lightly browned and soft, 5-6 minutes per batch. Transfer zucchini with a slotted spoon to the paper towels to drain.
  3. Arrange half of the zucchini, slightly overlapping, in a wide medium dish. Sprinkle half of the vinegar, chopped mint, and garlic over zucchini and season to taste with salt and pepper. Repeat process with the remaining zucchini, vinegar, chopped mint, and garlic and season to taste with salt and pepper. Cover dish with plastic wrap and refrigerate overnight. Serve zucchini at room temperature, garnished with leaves from the remaining 2 sprigs mint.

Estimated Nutrient Breakdown:

Calories: 305.82
Weight: 941.83g
Total Fat: 15.67g
Saturated Fat: 2.57g
Trans-Fat: 0.00g
Monounsaturated Fat: 9.27g
Polyunsaturated Fat: 2.35g
Protein: 12.62g

Cholesterol: 0.00g
Sodium: 2,177.68g
Calcium: 295.09g
Magnesium: 193.63g
Potassium: 2,456.19g
Iron: 11.80g
Zink: 3.41g
Phosphorus: 361.88

Vit A: 218.00
Vit B1: 0.43
Vit B2: 0.87
Vit B3: 4.28
Vit B6: 1.51
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 45.93


Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive,
Notes: These recipes are magnificent!!

Author: Saveur
Tags: Wild Food Box

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