• 1 1/2 tablespoons olive oil
  • 550g sliced zucchini
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 tablespoons Moro White Italian dressing
  • 1 1/2 tablespoons fresh continental parsley, chopped
  • 1 1/2 tablespoons fresh mint
  • 1 tablespoon extra virgin olive oil, to drizzle
  • Step 1 Heat olive oil in a large non-stick frying pan over medium-high heat. Cook sliced zucchini in batches, turning, for 3 minutes or until golden. Transfer to a bowl. Season.
  • Step 2 Heat extra virgin olive oil in pan over medium-low heat. Cook garlic cloves, stirring, for 1 minute or until aromatic. Set aside for 1 minute to cool slightly. Stir in Italian Dressing.
  • Step 3 Add the garlic mixture, continental parsley and mint to the zucchini. Stir to combine. Season. Cover and place in the fridge for 8 hours to develop the flavours.
  • Step 4 Bring to room temperature. Drizzle over 1 tablespoon extra virgin olive oil.