Insalata di zucchine (marinated zucchini)
6-8 small zucchini
1 tablespoon salt
2 garlic cloves, finely chopped
125ml olive oil
4 tablespoons balsamic vinegar
3 tablespoons mint, finely chopped
Slice the zucchini lengthways with a potato peeler, pressing hard to get a thicker slice. If you have a mandolin, use that for lovely clean slices.
Put the zucchini in a bowl, sprinkle with salt and toss well. Leave for 1 hour for the salt to draw out the moisture. Drain the zucchini, squeezing to get rid of the liquid. Put in a serving bowl with the garlic, oil, vinegar and mint and mix well. Leave to stand at room temperature for about 30 minutes before serving.
Recipe by Rosa Mitchell of Rosa’s Canteen, you can follow her on Instagram @rosamitchellcooks