Crumbly Zucchini Antipasti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 5 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g zucchini
- 4 tablespoon balsamic vinegar
- 6 tablespoon olive oil, virgin
- 6 cloves garlic
- 1 teaspoon mustard, hot
- 1 teaspoon honey
- 0.5 teaspoon ½ chili powder, if you like, take more
- 0.5 teaspoon ½ rosemary, needles, fresh, chopped
- some herb salt
- Pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Peel the garlic and put through the garlic press in a bowl and mix thoroughly with all the ingredients (except for the zucchini).
- Cut the zucchini lengthways into approx. 0.5 cm thick slices. If you take very large zucchini, you have to remove the seeds and the soft inside and then cut the zucchini into slices crossways. Then fry in a grill pan with a heat that is not too high. They shouldn`t get too dark, turn once. This takes about 5 minutes per side.
- Put some of the marinade in a square glass bowl, place the fried zucchini slices in the bowl and brush with the marinade. This works wonderfully with a silicone brush. Continue working layer by layer until all the zucchini are fried. If there is still some marinade left over, pour it over the zucchini. Let everything cool down slowly at room temperature.
- After about 4 hours they are just right through. Leftovers will keep for 2-3 days in the refrigerator. Please take these out of the refrigerator early enough before consumption.
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