Zucchini Alla Scapece (Italian Zucchini with Mint & Vinegar)

A serving platter of zucchini alla scapece with golden fried zucchini slices marinated in mint, garlic and white wine vinegar.

Print Recipe

No ratings yet

Zucchini Alla Scapece (Italian Zucchini with Mint & Vinegar)

Prep Time5

Cook Time25

Marination (minimum) 24 hrs is best.2

Total Time2 30

Course: Side Dish

Cuisine: Italian

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings:

Calories: 147kcal

Author: Lee

Ingredients

1 kg zucchini (around 3-4)
½ cup mint (finely chopped)
2 garlic cloves (minced)
½ cup white wine vinegar
½ cup olive oil
salt & pepper

Instructions

Whisk together the garlic, vinegar and mint and set aside
Slice the zucchini into 1cm/½-inch slices.
Heat the oil in a large frying pan until just hot. Arrange zucchini slices in a single layer (you'll need to cook them in batches). Season lightly with salt and pepper as they sizzle. Cook for 4-5 minutes until browned and then flip and cook for another 3-4 minutes until browned.
Remove from the pan and drain on paper towels. Repeat this process with the remaining zucchini until all the slices are cooked. Let them cool completely.
When cooled, add the zucchini to a large bowl and pour over the dressing. carefully toss the zucchini so that it's all coated then cover and refrigerate for 1-2 hours or overnight for the best results.
Remove from the fridge 1 hour before eating to come up to room temperature.

Notes

Serve at room temperature as a side dish for fish and seafood, chicken and meats.
The zucchini will be good in the fridge for up to 4 days and is not suitable for freezing.
Marination helps the flavours develop into a natural tartness - 1-2 hours is fine, 24 hours is optimal!
You can use the same technique for many other vegetables (simply fry until tender and use the same marinade). Try Eggplant slices, bell pepper, mushrooms, cauliflower, green beans, artichoke and fennel.
Instead of frying, you can roast then broil/grill until browned - Roast for 20 minutes in a hot oven (220ºC/425ºF) then switch to a high grill/broiler and cook for 3-4 minutes until browned.

Tip:
You can pre-salt the zucchini and leave for 10-15 minutes to draw out excess water. Pat them dry with paper towels. This will help avoid them becoming mushy when frying.

Nutrition