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The perfect appetizer or side for your summer parties. Fried zucchini seasoned with fresh garlic, red wine vinegar and a touch of olive oil, all served on a hearty slice of Italian bread!
This recipe brings me back to my childhood in New Jersey. My parents used to make this almost every summer and it was a recipe that I always looked forward to. My mom had sent us the recipe to make at home, and we figured we might as well share it with you here, too!
This recipe is a bit time consuming, but it is totally worth the time that goes into it. Jasmine and I just turned on some music, grabbed some stool to sit on in front of the stove with and chilled out while we put this together. It as quite therapeutic if you ask me!
Our favorite way to serve this is on some toasted sliced of Italian bread. This recipe is also great to add into sandwiches, wraps, and we liked it tossed it into pasta. We were going to test it on top of pizza but well, we ate it before we had the chance too! If you have any other suggestions for serving this dish, let us know in the comments below!
We also put together a video for all of the game night recipes we put together this night, including our Skillet S’mores and Stovetop Popcorn with Fiesta Seasoning. You can check out the video above!
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos! You can also tag my mom @jalacci, she would love it!
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Fried Zucchini with Garlic and Vinegar
- Total Time: 40 minutes
- Yield: 5 servings
Description
The perfect appetizer or side for your summer parties. Fried zucchini seasoned with fresh garlic, red wine vinegar and a touch of olive oil, all served on a hearty slice of Italian bread!
Ingredients
- Olive oil (or oil of choice for frying)
- 8 medium zucchini, sliced into 1/8–1/4” rounds
- 2–3 cloves garlic, finely minced or grated
- 3 tablespoons red wine vinegar, or to taste
- 1 1/2 tablespoons extra virgin olive oil
- 1/2–1 teaspoon salt, or to taste
- Fresh basil, finely chopped (optional)
- 1 large loaf of Italian bread, to serve (optional)
Instructions
- In a large cast iron skillet (or frying pan of choice), add enough canola oil to fill it up halfway. Set it over medium heat and allow for it to heat to frying temperature, about 5-8 minutes. You will know that it is ready when the zucchini bubbles up immediately upon contact.
- Grab a large bowl and set it on the counter next to the pan. You will be transferring the zucchini into this bowl as you fry.
- Once the oil is heated, add in a few handfuls of zucchini slices, Be sure that you add just enough for a single layer of zucchini, do not let them overlap. Flip the zucchini periodically until they are golden brown, about 3-4 minutes total. Once fried, scoop out the zucchini, allowing as much excess oil to drip off as you can, and then transfer it into the large bowl. Continue until you have fried all of the zucchini. It took about 6 batches for us.
- Add the garlic, red wine vinegar, olive oil and salt, and mix until fully coated. Transfer the zucchini into a large jar or airtight container and place into the refrigerator until ready to serve.
- We like to serve this with a loaf of Italian bread. We slice it, toast it in the oven and then serve the zucchini on top with some fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer
- Cuisine: Vegan
Keywords: Snack, Appetizer, Vegan, Party, Zucchini, Gluten-free, Summer
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