Marinated Zucchini

Ingredients

• 8 zucchini, about 1 1/2 pounds
• extra virgin olive oil
• 1 medium onion, sliced 1/8" thick
• 5 cloves garlic
• 3 leaves fresh sage
• salt
• 3/4 cup red or white vinegar

Method

• Wash and soak the zucchini for about 10 minutes to remove all the sand. Dry and slice about 1/4" thick, long ways.
• Place about 2 tablespoons of olive oil in a large fry pan and fry zucchini, a few at a time, over high heat until deep golden crisp areas begin to show. Don't let them get too limp (use as little oil as possible).
• Place them in a deep cassarole or platter. Finish all the zucchini.
• Add a little oil to the fry pan and brown the onion. Add the garlic, sage and salt. When the garlic turns golden, add the vinegar immediately and bring to a boil. Boil for 2-3 minutes or until there is very little liquid left. Pour over zucchini and carefully mix together. Can be eaten warm or at room temperature....even up to a
• day later. Do not serve cold.

Notes

• Description:
• "A wonderful antipasti."
• SERVINGS: 8
• SOURCE: Apple Charlotte