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Zucchini - 1 kg
Flour - 1/4 cup
Olive oil - 3 tbsp
Butter - 3 tbsp
Broth - 1/2 cup
Pepper - 1/4 tsp
Salt to taste


  • Scrub the zucchini well with a vegetable brush, then wash and dry it. Cut it in very thin slices, then place them in a bowl.
  • Sprinkle the salt over the zucchini  and let it stand for 30 minutes, stirring the slices a few times.
  • Drain well, then dry the slices thoroughly with paper towels. Toss them in the flour.
  • Heat the oil and butter in a large skillet.
  • Add the floured zucchini slices and cook until they are lightly browned.
  • Add the broth and the pepper.
  • Cover the skillet and simmer for 15 minutes, or until the zucchini is tender but still crisp.
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