Zucchini antipasto

Zucchini antipasto

Concia

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2kg zucchini
250ml olive oil
2 cloves garlic
6 basil leaves
olive oil

Method

  1. Wash and pat the zucchini dry with paper towels, then cut them diagonally into 5 cm thick pieces. Heat the oil in a wok or deep frying pan. Fry the zucchini in batches until golden brown, making sure to turn them only once so that they don’t fall apart.
  2. Put the fried zucchini in a dish with the whole garlic cloves and basil leaves. Drizzle with olive oil and serve hot or at room temperature.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again