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#Zucchini alla scapece

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Course Appetizer, Side Dish
Cuisine Italian

Equipment

  • Frying pan
  • Slotted spoon
  • Mixing bowl
  • Knife
  • Cutting board
  • Paper towels
  • Tongs or spatula

Ingredients
  

  • 4 medium zucchinis thinly sliced
  • 1/2 cup olive oil for frying
  • 2 cloves garlic finely sliced
  • 1/4 cup red wine vinegar or white wine vinegar
  • 2 tbsp fresh mint leaves chopped
  • Salt and pepper to taste

Instructions
 

  • Slice the Zucchini
  • Begin by washing and thinly slicing your zucchinis. You want them to be about 1/4 inch thick to ensure they fry evenly. From my overall experience, it’s best to use fresh, firm zucchinis for the best texture. Lay the slices on a paper towel and sprinkle a little salt to draw out moisture.
  • Fry the Zucchini
  • Heat the olive oil in a frying pan over medium-high heat. Once hot, fry the zucchini slices in batches, making sure not to overcrowd the pan. Fry them until they’re golden brown on both sides, which should take about 3-4 minutes per batch. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate to drain excess oil.
  • Prepare the Marinade
  • In a small bowl, mix the red wine vinegar, garlic slices, and chopped mint. Season with salt and pepper. Based on my overall experience, letting the garlic and mint sit in the vinegar for a couple of minutes helps infuse the flavors better.
  • Marinate the Zucchini
  • Once the zucchini has cooled slightly, place it in a shallow dish and pour the marinade over it. Toss gently to coat all the slices. Cover the dish and let the zucchini marinate for at least 30 minutes. This gives the zucchini time to absorb the tangy, herby flavors.
  • Serve
  • After marination, your Zucchini alla Scapece is ready to be served! It can be enjoyed warm, at room temperature, or even chilled. Drizzle a bit of the leftover marinade over the top before serving for extra flavor.
  • Tips and Variations
  • For a lighter version: If you want to make it healthier, you can grill or oven-roast the zucchini instead of frying it. Toss the slices in a bit of olive oil and roast at 200°C (400°F) for about 15 minutes, flipping halfway through.