~Tasty Tuesday~

Summer is literally JUST around the corner!  We made our first trip of the summer to our local Farmer's Market this weekend & while we just walked away with arugula, the excitement of the crops to come was definitely in the air.
This is a recipe that is perfect for summer because the more it marinates the better it tastes & it is perfect for outdoor eating.

Marinated Zucchini With Mint
2 Cloves Garlic
Olive Oil
4 Medium Zucchini, trimmed & sliced 1/4inch thick
1/4 tsp. Salt
1 1/2 - 2Tbs. Red Wine Vinegar
About 10 Fresh Mint Leaves, torn into pieces


Halve the garlic lengthwise, slice into 2 or 3 pieces.  Set aside.
Over medium heat, pour enough olive oil into a frying pan to cover bottom. (Oil should be hot enough to "sizzle" zucchini on contact.)  Put a single layer of zucchini slices into the pan & cook, turning once, until well browned on both sides.  (About 5 minutes.)  As the slices are ready, lift them from the oil with a slotted spoon & put them in a serving bowl.  Continue cooking the slices until all are finished.
Sprinkle the zucchini with salt; add the garlic & stir in 1 1/2 tablespoon vinegar, mixing gently.  Add then mint leaves & stir once.  Place in refrigerator until the zucchini are no longer warm, about 30 minutes.  Taste & adjust with a little more vinegar if desired.  You can serve immediately, wait a few hours, or even the next day! 


Enjoy!

Rachel