1/4 cup of olive oil
4 small zucchinis (720 g), cut into 0.5 cm thick slices
1 medium onion (100 g), cut into thin rings
3 cloves of garlic, finely chopped
2 sprigs of fresh parsley or 1 tablespoon of dried parsley
1/2 teaspoon of salt
2/3 cup of vinegar
1/4 cup of olive oil
4 small zucchinis (720 g), cut into 0.5 cm thick slices
1 medium onion (100 g), cut into thin rings
3 cloves of garlic, finely chopped
2 sprigs of fresh parsley or 1 tablespoon of dried parsley
1/2 teaspoon of salt
2/3 cup of vinegar
In a large skillet, combine 3 tablespoons of oil and bring to high heat
Add one-third of the zucchini and fry until golden brown on both sides (approximately 3 minutes per side)
Reserve in a serving dish
Repeat the process two more times with the remaining zucchini
In the same skillet, add the remaining oil, then the onion and cook over medium heat, stirring occasionally, until softened (approximately 2 minutes)
Add the garlic, parsley, and salt and cook for another minute or until the garlic starts to brown
Add the vinegar and simmer until most of the liquid has evaporated (approximately 3 minutes)
Distribute this mixture over the zucchini and stir gently
Serve warm or at room temperature
(120 calories per serving)
Note: If desired, prepare this antipasto ahead of time and cover with plastic wrap
Quickly reheat in the microwave or let it come to room temperature before serving
Pale and tangy, like a crisp white wine, such as Varanda do Conde 97 or Reserva de Amadeu Riesling 98.
