Serves 4 as a main course, or 6 as a side dish.
Prep Time: 36 hours
Cook Time: 5 minutes
- 4 zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon cayenne or espellette pepper
- 2 tablespoons fresh mint, chopped
- Juice of half a lemon
- Slice zucchini into disks about 1/4 inch thick. Sprinkle salt on a large cookie sheet or two, then lay the zucchini on them. Sprinkle more salt on top. Leave at room temperature for no more than an hour — the longer you go, the saltier the zucchini will be. If you plan on preserving these in jars, go the full hour.
- Pat dry with a towel and skewer. Hang the zucchini in a hot dry place for 24-48 hours, depending on the temperature. You want them to be dry, but not hard. Think soft dried apricots…
- Once dried like this, they can be stored in jars, covered in olive oil, for months in the fridge.
- When ready to cook, heat the olive oil in a large saute pan over high heat until almost smoking. Add the zucchini rounds and toss to coat with oil. Turn the heat down to medium-high and cook until browned, about 3-4 minutes.
- In the final minute, add the cayenne and toss to combine, then do the same with the mint. Turn off the heat.
- Squeeze the lemon juice on the zucchini when you are ready to serve.