1 zucchini
3 tbsp olive oil
2 tbsp seedless raisins
2-3 sprigs fresh mint
1 tbsp wine vinegar
1 tbsp pine nuts
1 clove garlic
Salt, black pepper, and sugar to taste
First, prepare the marinade:
Remove the leaves from the mint sprigs and finely chop half of them. In a bowl, combine the rinsed raisins, chopped mint, and minced garlic. Season with freshly ground black pepper, add sugar, salt, and wine vinegar (red or white—either works). Mix everything together and set aside while you cook the zucchini.
Slice the zucchini into rounds about 5-6 mm thick and sauté them in heated olive oil until they turn a light golden brown on both sides.
Drain any excess oil from the cooked zucchini and drizzle the prepared marinade over the hot zucchini. Gently toss everything together.
Let the zucchini cool in the marinade for up to 1 hour. Transfer to a serving plate and sprinkle with pine nuts (I used regular chopped walnuts) and the remaining mint leaves.
This dish can be served as an appetizer or as a standalone meal. It’s an unexpectedly delightful and tasty combination of ingredients.
As zucchini season begins, this dish is a great alternative to regular fried zucchini.