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Sweet and Sour Zucchini Rounds

Serves 6


  • 6 medium zucchini, cut into 1/4-inch rounds
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves garlic, minced
  • 4 tablespoons golden raisins
  • 2 tablespoons chopped mint
  • 2 tablespoons toasted pine nuts
  • 4 medium anchovy filets, minced
  • 2 tablespoons sugar
  • salt and freshly ground pepper to taste


  1. Cover the golden raisins with hot water for 10 to 15 minutes until plump. Drain and pat dry.
  2. Heat the oil in a skillet and fry the zucchini one layer at a time until golden. Remove and let drain on a paper towel.
  3. Combine the garlic, mint, vinegar, anchovy and sugar and whisk together.
  4. Toss with the zucchini, raisins and pine nuts. Season with salt and pepper and let cool. Cover and marinate.
    Keeps well in the refrigerator for several days.

Hudson Valley Restaurant Week is back this April 8-21!