Zucchini Antipasti

For the zucchini antipasti, cut the zucchini into diagonal slices 0.5 cm thick. Cut pepperoni in half lengthwise, remove side walls, stems and seeds and chop into strips. Heat 3-4 tablespoons of olive oil in a frying pan. Press the garlic clove in the bowl and add to the olive oil. Quickly fry the zucchini slices on both sides. Fry the pepperoni briefly.

Place pepperoni and zucchini in a bowl or dish with the remaining oil and garlic. Sprinkle with chopped herbs, season the zucchini antipasti with salt and pepper and leave to infuse for a while.

Preparation Tip:

Use high quality extra virgin olive oil for zucchini antipasti for a particularly delicate taste!

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