Marinated zucchini
Deep fry the zucchini until you can easily insert a skewer into it. Soak the onion in water to remove the spiciness. The balsamic vinegar adds a nice accent
How to make it
1
Cut the cherry tomatoes into 5mm cubes. Finely chop the onion and soak it in water
2
Cut the zucchini into 1.5cm thick slices and deep fry in oil heated to 180°C
3
While the zucchini from step 2 is still hot, mix it with A. Place the dish in ice water to cool, season with balsamic vinegar and lemon juice, and serve
Materials 1 person
-
- zucchini
- 1 bottle
-
[A]
- Fruit tomato
- 1/2 pieces
-
- Onion
- 20g
-
- Coarsely chopped basil
- 3
-
- Chop garlic
- 1 tablespoon
-
- Mince parsley
- 1/2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Balsamic Vinegar
- 2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- For finishing balsamic vinegar
- 1 tablespoon
-
- For finishing lemon juice
- 1 tsp
[PR]
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