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🍽️ Crispy Zucchini in Lemon-Herb Marinade

187 kcal · 50 min · 4 servings

Ingredients

• 1 kg zucchini (small)
• 2 clove/s garlic (peeled and sliced thinly)
• 1 rosemary sprig/s
• 1 thyme sprig/s (or dried)
• 2 drops lemon juice
• 1 tsp beef broth powder
• 2 tbsp olive oil (mild)
• 1 tbsp aceto balsamico (white)
• 200 ml water
• salt and pepper
• garlic powder
• sugar
• sesame oil (light, or other oil for frying)

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Slice the zucchini into rounds about five millimeters thick.
3. 3. Place the slices in a colander.
4. 4. Sprinkle the vegetables generously with salt.
5. 5. Add garlic powder and mix well so the slices are evenly coated.
6. 6. Let the vegetables sit for thirty minutes to release their moisture.
7. 7. Rinse the slices under cold water to remove excess salt and seasoning.
8. 8. Pat the zucchini slices completely dry with a kitchen towel.
9. 9. Heat sesame oil in a frying pan over medium heat.
10. 10. Fry the zucchini slices in batches until golden brown.
11. 11. Make sure the oil does not get too hot so the slices do not burn.
12. 12. Use only a small amount of oil when frying.
13. 13. Place the finished slices on kitchen paper to drain the excess fat.
14. 14. Pour the remaining frying fat from the pan into a small pot.
15. 15. Add broth, fresh garlic, lemon juice, and herbs to the pot.
16. 16. Warm the marinade on the stove, but do not let it boil.
17. 17. Remove the pot from the heat and let the marinade cool and steep for ten minutes.
18. 18. Season the marinade with olive oil and balsamic vinegar to your taste.
19. 19. Add salt and pepper.
20. 20. Add a small amount of sugar and taste.
21. 21. Be sparing with the sugar and add more if needed.
22. 22. Place the fried zucchini slices into the marinade.
23. 23. Let the zucchini marinate well.
24. 24. Serve the marinated zucchini cold or slightly warmed.

Nutrition per serving

• kcal: 187
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 14 g