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Author Notes: The first time I made this was on vacation in Positano, in a little Italian kitchen overlooking the hills and water of the Amalfi coast. We rented an apartment for a couple days and I was itching to cook something Italian in Italy with fresh Italian ingredients. We had had some different versions of this all through our trip, from Sardinia to the Amalfi Coast to Rome. Some had basil, some had mint. Some were fried, some were sauteed. All of them were amazing. —Meatballs&Milkshakes
- 2 zucchini, sliced into 1/4 inch coins
- 1/2 cup mint leaves (about 1 bunch), chopped or julienned
- 3 tablespoons good white wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Season the zucchini with salt and pepper. Saute the zucchini slices in a tablespoon of the olive oil or, as I’ve experimented with, toss them in the olive oil and spread out on a baking sheet and broil for 5-6 minutes until browned.
- Add the vinegar and turn off the heat (if using the broiling method, sprinkle on the baking sheet and let the heat warm and slightly reduce the vinegar).
- Remove to a bowl (including the vinegar) and drizzle with the remaining olive oil and mint. Let it marinate for a few minutes up to a day. It’s good warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Recipe with Mint
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