Red Wine Garlic Zucchini Coins

2 medium zucchini thinly sliced cross-wise
olive oil for frying
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, smashed

Heat oil in a skillet over medium heat. Place a single layer of the zucchini slices in the pan, brown on one side, turn and brown on the other side. Drain on a paper towel-lined plate. Continue until all the zucchini slices are cooked. Loosely pack the zucchini slices into a canning jar.

Put vinegar, olive oil and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes then pour hot mixture into jar over zucchini. Let cool and refrigerate.

Let zucchini sit in the fridge for a day. Serve cold or at room temperature as an antipasto.


This is something my grandmother used to make. I find it is a great way to use all those zucchinis you grow in the garden. If you don't grow your own, make friends with someone who does.

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