- 1 lb. medium zucchini
- Olive oil, about 1/3 cup
- 2 large thin-skinned lemons
Slice the zucchini on a bias, about 1/3-inch thick. Sprinkle with 1 tsp. salt and place in a colander. Let stand for 1 hour. Rinse well and dry thoroughly. In a medium-sized skillet, fry small batches quickly in hot shallow oil, turning once, until golden brown. Drain on paper towels and place in a bowl. Slice the lemons very thin. Add to the hot oil and fry, turning once. The lemons will brown and the oil will thicken into a delicious sauce. Add the cooked lemons to the zucchini and add some of the lemon oil. Let marinate one hour at room temperature before serving (add 1 tsp. of minced garlic while marinating if desired). Sprinkle with salt and pepper. Delicious served with grilled fish or lamb kebabs.
From Recipes 1-2-3 by Rozanne Gold.