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🍽️ Zucchini Rings in Fresh Herb Marinade

175 kcal · 30 min · 4 servings

Ingredients

• 400 g zucchini
• 1 tsp thyme leaves
• 1 onion
• 4 tbsp olive oil
• 2 garlic cloves
• 6 tbsp balsamic vinegar (Aceto Balsamico)
• salt
• black pepper (freshly ground)
• 2 tomatoes
• 25 g pine nuts
• fresh oregano (to taste)

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Cut off the hard ends on both sides of the zucchini.
3. 3. Slice the zucchini diagonally into pieces about 0.5 centimeters thick.
4. 4. Rinse the thyme sprigs under cold water.
5. 5. Pat the thyme sprigs completely dry with a kitchen towel.
6. 6. Peel the onion of its outer skin.
7. 7. Cut the onion into very small cubes.
8. 8. Heat oil in a large pan.
9. 9. Add the onion cubes to the hot oil.
10. 10. Sauté the onions until they are soft and translucent.
11. 11. Peel the garlic.
12. 12. Press the garlic directly into the pan with the onions.
13. 13. Place the zucchini slices one by one into the hot pan.
14. 14. Fry the zucchini for about 30 seconds on the first side.
15. 15. Turn the zucchini slices and fry them for another 30 seconds on the other side.
16. 16. Remove the fried zucchini slices from the pan.
17. 17. Place the zucchini slices on a deep plate.
18. 18. Pour the vinegar into the still hot pan.
19. 19. Bring the vinegar to a boil in the pan.
20. 20. Season the vinegar with salt to taste.
21. 21. Season the vinegar with freshly ground pepper.
22. 22. Add the dry thyme sprigs to the vinegar mixture.
23. 23. Pour the hot vinegar marinade evenly over the zucchini slices.
24. 24. Mix the zucchini and the marinade well together.
25. 25. Cover the plate with the zucchini.
26. 26. Let the zucchini sit for about 1 hour to allow the flavors to infuse.
27. 27. Pour boiling water over the tomatoes briefly.
28. 28. Shock the tomatoes immediately in a bowl of cold water.
29. 29. Remove the skin from the tomatoes.
30. 30. Halve the peeled tomatoes.
31. 31. Remove the core from the tomato halves.
32. 32. Cut the tomatoes into fine cubes.
33. 33. Put the pine nuts in a dry pan without added fat.
34. 34. Toast the pine nuts in the pan until they are golden brown.
35. 35. Arrange the marinated zucchini slices decoratively on a serving plate.
36. 36. Season the arranged zucchini slices with a little extra pepper.
37. 37. Garnish the zucchini with the diced tomatoes.
38. 38. Sprinkle the toasted pine nuts over the zucchini.
39. 39. Finish the dish with a pinch of oregano.

Nutrition per serving

• kcal: 175
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 8 g