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Poor man’s zucchini

10 min Cook
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Poor man's zucchini (zucchine alla poverella)

Poor man’s zucchini (in Italian, zucchine alla poverella) is a simple and flavorful side dish originating in the seaside region of Puglia. Zucchini are thinly sliced and then pan fried with garlic, and finally seasoned with vinegar and fresh mint. It’s a light and quick to prepare, and it well accompanies any meaty main dish when you want something warm but refreshing.

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Poor man's zucchini

Poor man's zucchini

corinthian
A quick and refreshing side dish that you can use to accompany meat or other types of protein main plates. Elegant and light, it yields color and flavor.
prep time
5 min
cooking time
10 min
servings
2
total time
15 minutes

Equipment

  • Mandoline or knife

  • Pan

Ingredients

  • 1 zucchini

  • 1 garlic clove, peeled

  • 4 tablespoons vegetable oil (sunflower or olive oil)

  • Salt and pepper, to taste

  • A few drops of vinegar

  • 5-6 fresh mint leaves

Instructions

1

Prep the zucchini

Rinse well the zucchini, chop off the end, and with the help of a mandoline, slice them thinly. If you use a knife, slice them as thinly as you can. You can do this step in advance and set the zucchini aside to rest to lose the excess water.
2

Pan-fry the zucchini

Heat the oil in a pan together with a slice of garlic, halved. When the garlic turns golden, add the zucchini. Cook for 8-10 minutes over a medium heat, gently turning them every now and then. Season with salt and pepper, to taste. When they're soft, take off the heat and transfer into a plate lined with kitchen paper, to absorb the excess oil.
3

Serve

Transfer to the serving plates. Drizzle with a little vinegar, add the mint leaves, and toss them. Enjoy!

Notes

If you want your zucchini slightly golden rather than soft, cook them for 3-4 minutes longer.
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