6 medium zucchinis (1.2 kg)
2/3 cup olive oil (160 ml)
1/4 cup chopped parsley
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine (240 ml)
1 bell pepper, seeded and finely chopped
6 medium zucchinis (1.2 kg)
2/3 cup olive oil (160 ml)
1/4 cup chopped parsley
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine (240 ml)
1 bell pepper, seeded and finely chopped
Wash the zucchinis well and trim the ends
Slice into thin rounds and set aside
In a medium skillet, heat the olive oil over medium heat and fry the zucchini slices in batches until golden (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 saucepan, bring the white wine to a boil over high heat and pour over the zucchini slices
Distribute the chopped bell pepper and gently shake 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
