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Cold Marinated Zucchini Recipe
|Zucchini||8 Medium (About 5 Inches Long)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Mild vinegar||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Minced fresh basil/1 teaspoon dried basil||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Minced parsley||4 Tablespoon|
|Salad greens||1 Cup (16 tbs)|
Calories 280 Calories from Fat 232
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 95.8 mg4%
Total Carbohydrates 9 g3.1%
Dietary Fiber 3.1 g12.5%
Sugars 4.4 g
Protein 3 g6.9%
Vitamin A 33.9% Vitamin C 93.6%
Calcium 6.4% Iron 10.1%
*Based on a 2000 Calorie diet
Wash and dry them.
Cut the zucchini into 3/4-inch slices.
Heat about 1/4 inch olive oil in a heavy frying pan until the oil is hazy.
Carefully fry a few zucchini slices at a time in the oil for about 2 minutes on each side, turning once.
The zucchini should be golden but still crisp.
Drain on paper towels and cool.
In a small saucepan, combine the vinegar, olive oil, garlic, basil, salt and pepper.
Simmer over medium heat for 5 minutes.
Cool to lukewarm.
Meantime, line a salad bowl with salad greens.
Pile the fried zucchini in orderly rows on the greens.
Pour the marinade over the zucchini and sprinkle with the parsley.