Marinated ZucchiniCarrabba's Restaurant Recipe
12 small tender zucchini
3/4 cup extra-virgin olive oil
2 medium garlic cloves, peeled
1/2 small red onion
10 fresh mint leaves
2 tablespoons red wine vinegar
kosher salt and freshly-ground black pepper
crushed red pepper flakes to taste
To prepare: Wash zucchini thoroughly, then cut off both ends. Slice the zucchini into 1/4-inch thick rounds. Line a sheet pan with paper towels. Heat 1/2 cup of the oil in a large skillet over a high heat until very hot.
When oil is hot, fry zucchini slices in batches without crowding a pan, until golden brown. Remove zucchini and drain on paper towels. When all zucchini are cooked and drained, transfer them to serving platter. Sprinkle them with salt and pepper.
Finely chop garlic, red onion and mint together on a cutting board. Place in a small mixing bowl. Add remaining 1/4 cup of olive oil and vinegar, salt pepper and red pepper. Pour mixture over zucchini and let marinate for 1 hour.