Yellow zucchini antipasti

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean and wash the zucchini and cut them lengthwise into thin slices with a peeler or knife. Wash the rosemary and cut into small twigs. Heat olive oil in a pan.

2. 2

   Fry the zucchini slices in it in portions on both sides for 2-3 minutes until golden brown. Remove the finished zucchini slices from the pan and allow to cool slightly. Fry the rosemary, except for a stalk for garnishing, briefly in hot olive oil.

3. 3

   Let the frying oil cool down a little. Meanwhile, arrange slices of zucchini and fried rosemary in a bowl. Mix balsamic vinegar and olive oil well, season with salt and pepper. Cut olives into slices from the stone.

4. 4

   Spread olive slices and vinaigrette over the courgette. Marinate the zucchini antipasti for about 30 minutes. Slice Parmesan cheese into fine curls and pour over the courgette. Serve the dish garnished with the remaining rosemary.

5. 5

   Grissini sticks taste good with it.