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Zucchini w/Crumbs, Garlic & Fresh Mint




Source of Recipe


magnolia lane at rc and maryc60123/EDC


List of Ingredients




Small loaf (about 8 oz) day-old Italian Bread
2 1/4 lb.s zucchini
1 Tbsp. olive oil
2-3 cloves garlic, minced or pressed thru garlic press
1 Tbsp. minced fresh mint leaves
1/2 tsp. salt (or to taste)
White wine vinegar or balsamic vinegar
1/4 tsp. fresh-ground pepper

Recipe



Cut the crust from the bread, then cut into cubes and process in food processor or blender until ground into crumbs.

Wash zucchini under cold water, trim off the ends and slice into 1/4 inch thick rounds.

Place a large non-stick skillet over medium to medium-high heat and when hot add olive oil. Add zucchini and saute for 2 minutes. Add garlic and cook 3-4 minutes more or until zucchini is light golden brown. Drain on multiple layer of paper towels.

Make a single layer of zucchini slices in a high-sided serving dish. Sprinkle on some of the salt and grind of pepper. Dust with a light layer of bread crumbs and mint and sprinkle with a few drops of vinegar. Continue layer by layer until all the zucchini is used.

Cover and chill 1-2 hours.

86 calories
3 g. fat (0.4 g. saturated fat)
13.1 g carbohydrates
2.5 g. fiber
2.8 g. protien
0 cholesterol
264 mg. sodium