ZUCCHINE ALLA POVERELLA

INGREDIENTS

Zucchini

Extra virgin olive oil "cooking oil"

Salt

Vinegar

Mint

PROCEDURE

Drying Zucchini: Wash, trim, and slice the zucchini into thin slices. Lay them out on a large tray covered with a kitchen towel and let them dry in the sun, if possible, for the whole morning so that they dehydrate. If sun-drying is not possible, you can slice the zucchini the night before, arrange them on a tray covered with a kitchen towel, so they dry until the next day.

Cooking Zucchini: Once the zucchini are dried, they are ready to be cooked: in a pan, pour some "cooking oil" and heat it up, then add the zucchini and fry them on both sides. Remove the zucchini with a slotted spoon, place them on a dish, and season with salt, chopped garlic, torn mint leaves by hand, and a bit of vinegar (the amount of vinegar depends on your personal taste). Let them marinate for a while, stirring occasionally, before serving.

Lighter Version: For a lighter version, you can bake the zucchini after drying them. Here's how: preheat the oven to 170°C, line the baking sheet with parchment paper, add a drizzle of oil and, using a kitchen brush or your hands, spread it over the entire surface. Arrange the zucchini and bake. I recommend staying close to the oven and turning them often because they cook very quickly. When they become golden, remove them from the oven and proceed with the rest of the zucchini. Once all are cooked, season them with salt, garlic, mint, vinegar, and a drizzle of raw oil and let them marinate in the fridge until it's time to serve.