Zucchini and vinegar, the side dish you prepare in a pan with 50 calories.

Today’s recipe is also good as an appetizer, to open a dinner with old friends in the best possible way. Fragrant and aromatic, this tasty omelette will conquer every palate, even the most refined!

Let’s see how it’s prepared now.

The ingredients

For this recipe you need to get:

garlic, two
courgette wedges, 4
vinegar, four tablespoons
of extra virgin olive oil,
salt to taste,
pepper to taste,
mint to taste, a few leaves

The preparation

The first thing is to rinse the courgettes, which should preferably be organic and locally sourced, after which they are dried and the ends are trimmed.

Then they are made into slices which must be thin enough to ensure quick cooking without running the risk of the zucchini breaking. Let’s say three millimeters is a good thickness.

If you opt for the use of a pan, choose a non-stick one. Pour a drizzle of oil and then brown the garlic cloves in this oil for a few minutes. Then add the courgettes, season with salt and pepper and sauté everything for quite a few minutes, stirring occasionally to obtain a nice brown colour.

At the end, pour the vinegar and let it evaporate. Then add a few mint leaves and finally serve it on the table, all still hot and steaming.

If, on the other hand, you prefer to use the griddle, you can simply grill the courgettes on top, once again sliced.

Separately, brown the garlic in a drizzle of oil, flavor it with vinegar and mint and then turn off the heat, after which this very simple condiment is used to flavor our dish. We can remove the garlic if we prefer a less intense taste.

Good job, have fun and bon appetit!