- 1 zucchini
- 0.2 liter of olive oil
- 1 clove of garlic
- 50 grams of capers
- 40 grams of parsley
- Wash and vertically slice the zucchini in stripes.
- Chop the garlic and let it soak in oil with capers and shredded parsley.
- Put the zucchini stripes on grill or on a preheated pan over high heat and let roast until they become dry and barely toasted.
- Repose the stripes in the flavored oil and seal everything to preserve the aroma.
A typical simple, expeditious and tasty #mediterranean bucolic recipe 😊
It is usually included in other recipes as ingredient or consumed absolute to appetize.
Keep in fridge for the following days.