6 medium-sized zucchinis (1.2 kg)
2/3 cup of olive oil (160 ml)
1/4 cup of chopped fresh parsley
1 minced garlic clove
1/2 teaspoon of salt
1 pinch of black pepper
1 cup of dry white wine (240 ml)
1 pimiento, seeded and chopped
6 medium-sized zucchinis (1.2 kg)
2/3 cup of olive oil (160 ml)
1/4 cup of chopped fresh parsley
1 minced garlic clove
1/2 teaspoon of salt
1 pinch of black pepper
1 cup of dry white wine (240 ml)
1 pimiento, seeded and chopped
Wash the zucchinis well and cut off the ends
Then, slice them into thin rounds and set aside
In a medium-sized frying pan, heat the olive oil over medium heat and fry the zucchini slices in batches until they're golden brown (about 4 minutes)
Remove with a slotted spoon and place in a shallow dish with a rim
Sprinkle with parsley, garlic, salt, and black pepper
In a medium-sized saucepan, bring the white wine to a boil over high heat and pour it over the zucchini slices
Distribute the pimiento and gently stir the dish to combine the flavors
Refrigerate for at least 2 hours
Serve chilled as an appetizer or warm as a side dish with fish
204 calories per serving
