Low Fodmap Fried Zucchini Salad
Low fodmap fried zucchini salad eliminates the frying but keeps the delicious garlic-infused olive oil, fresh herbs marinade that makes this dish.
Ingredients
- 4 large zucchini
- 1 cup wine vinegar
- 1 cup garlic-infused olive oil
- 1 to 2 Tbsp mint leaves chopped or shredded
- 1 to 2 Tbsp basil leaves chopped or shredded
- 1 tsp sea salt and fresh cracked pepperpepper
- 1 Tbsp Italian parsley chopped
Instructions
- Wash the zucchini and dry with paper towels. On a vegetable cutting board, slice the zucchini into 1/4 inch rounds.
- Lay out in single layers and cover each layer with paper towels and also blot dry each layer with paper towels. Cover the entire layered batch of zucchini with a final 3 double sheets of papertowels. Cover the board with another board and weight it down using heavy cans. Let zucchini exude its water for 30 minutes.
- Meanwhile, chop the basil, mint and parsley and mix together in a small bowl. Set aside.
- Heat the vinegar in a saucepan and simmer for 5 minutes. Remove from heat and set aside.
- Preheat the oven to 425 degrees. Cover two or three baking sheets with foil and spary them with olive oil spray. Also spread 1 tsp per sheet of olive oil all around the baking sheet.
- Dry the zucchini rounds thoroughly and lay them out in a single layer on the baking sheets. Spray the tops with more olive oil spray.( I use a special sprayer that I can fill with my own olive oil). Bake the rounds for ten minutes. Check to see if the bottoms are golden brown. If not, bake longer in 5 minute intervals until the bottoms look like the picture in the blog - golden brown and speckled.
- Remove the rounds and place a layer of them in a flat ceramic baking dish or foil baking pan sprayed with olive oil. Sprinkle each layer with salt and pepper and the basil, mint, parsley, salt, pepper mix. When all the rounds have been layered, seasoned and topped with the herb mix, pour the vinegar over them. Gently toss the rounds so that they all get some vinegar and the herb mix permeates the entire salad.
- * Place in a glass bowl covered with plastic wrap or in a plastic container with a tight top and chill in the fridge until ready to serve.* Low fodmap fried zucchini salad will keep in the fridge for two weeks.