Marinated Zucchini in Ginger Beer and Mint
Prep Time:
30 minutes
Serves:
Level:
6 to 8
Easy
Category:
Vegetarian
About the Recipe
Marinated zucchini in ginger beer and mint. This is the kind of thing I always want in the fridge. Fry the zucchini until just golden, drop them into the marinade while they are still hot so they drink it in, and they only get better with time. Ginger beer brings a soft sweetness with a little spice, lime keeps it sharp, mint keeps it fresh. Keeps at least 10 days in the fridge and gets better every day. Eat it as a snack with an aperitivo, a garnish, or a side for seafood and meat.
Ingredients
1kg medium green zucchini
1 knob ginger
2 limes
3 sprigs mint
1 star anise
1 tsp coriander seeds
1 tsp peppercorns
250ml ginger beer, not fridge-cold
250ml EVOO
salt
Preparation
1. Wash and trim the zucchini, cut in half lengthwise. Score the cut side lightly on the cross so the marinade gets in, then cut into pieces around 5cm long. Salt generously and leave 10 to 15 minutes.
2. Meanwhile build the marinade: sliced ginger, torn mint leaves and a few pieces of stem for flavour, the juice of 2 limes, the EVOO, coriander seeds, peppercorns, star anise and a little salt. Add the ginger beer last, at room temperature.
3. Dry the zucchini well. Fry at 180°C until lightly golden.
4. Straight from the pan into the marinade in an airtight container. Close it, leave a couple of hours out of the fridge, then overnight in the fridge.