Clem's Layered Zucchini

Here's an amazing Italian recipe a friend of mine's mother would make often. It takes some time! So make sure you have an afternoon free.

There are some amazing memories around this dish so enjoy and make some of your own. Thank you Clem for handing down this delicious recipe and so many others!

Shopping List:

15 zucchini

2 bunches of mint - teared

5 shallots - finely chopped

5 tbs garlic - minced

balsamic vinegar

1. Using a mandelin, thinly slice the zucchini. In a skillet using a little bit of EVOO lightly fry up the slices. Set aside on a paper towel lined plate to help soak up some of the olive oil.

This is the part that takes the longest. Keep frying these up layering with paper towel to help soak up excess oil.

2. Thinly chop the shallots. Finely mince the garlic.

3. Layer the dish with zucchini, shallots, garlic, mint and balsamic. Then layer again and again.

4. Let it sit overnight for all the flavors to merry. Eat plain or enjoy chilled with your favorite crackers or baguette!

Tip:

- Use a food processor to help you finely chop your shallots and garlic quickly.

- If you love the taste of shallots and garlic, add more. If you want less, layer less.

- Be careful with that mandelin! These suckers are super sharp and will horribly cut you. Use that safety handle that comes with the mandelin. Don't be a show off. Once you think you have it down and are so good, I promise you will cut yourself. Just be safe.

- Layer in a glass dish. Seeing the layers makes this dish stand out!