Zucchine alla Poverella

Ingredients

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• Zucchini Courgette 300g 2 & 1/2 cups
• Garlic Garlic 1 clove 1 clove
• Extra Virgin Olive Oil Extra Virgin Olive Oil 4 tbsp 4 tbsp
• Mint Mint small handful small handful
• Balsamic Vinegar Balsamic Vinegar dash dash
• Table Salt Table Salt seasoning seasoning

Instructions

1. 1.Wash the courgette (zucchini), discard the ends and slice into thin slices.
2. 2.Place them on a large tray covered with a canvas and allow them to dry in the sun, if possible, throughout the morning so that they are dehydrated.
3. 3.Otherwise, it is recommended to prepare the courgette in the same way and let them rest overnight so that they dry out until the next day, or to place them into the oven at a very low temperature for a couple of hours.
4. 4.Eventually, the courgette are ready for cooking, so take a large frying pan, pour plenty of extra virgin olive oil add the garlic clove first and then the courgette.
5. 5.Let it cook over high heat for about 10 minutes and mix frequently, without breaking the courgette slices, with a wooden spoon so that they do not stick to the bottom of the frying pan. Some courgette will gild and some will brown beautifully.
6. 6.Spread some chopped mints and sprinkle with salt during the cooking to flavor the dish.
7. 7.Remove the frying pan from the hob, pour into a dish and garnish with some more mint leaves.
8. 8.Season with a few drops of vinegar and serve them warm.

Nutritional Information

• Calories:
  158
• Fat:
  16g
• Sodium:
  17mg
• Carbs:
  3g
• Sugar:
  2g
• Protein:
  2g