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Lemon anise zucchini

A close-up of zucchini sliced lengthwise. It is grilled, with slightly dark edges, and dark speckles on the slices, which is the remnants of the salty marinade. Three slices are sitting on an orange plate.
A delicious way to use up the zucchini glut! A recipe from one of our customers; thanks, Delice!
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Ingredients
  

Instructions
 

  • Slice zucchinis and fry until golden on each side (I find it best not to put too many slices in the pan at once).
  • Layer cooked zucchini slices with lemon anise salt, dried chilli and sprinkle with white wine vinegar.
  • Taste and add some aniseed myrtle if you prefer a stronger anise flavour.
  • Toss about a bit.
  • Best eaten at room temperature.

Notes

If liked, garlic goes well with this too.
Collections Vegetarian-friendly
Tags Vegetarian-friendly
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