Zucchini alla Scapece Recipe (Zucchini with Mint and Vinegar)
Crispy zucchini alla scapece, with mint and vinegar vinaigrette - a refreshing Italian side dish perfect for summer.
Ingredients
- 3 garlic cloves thinly sliced
- 1/2 cup fresh mint leaves
- 4 tbsp white wine vinegar
- 6 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- Vegetable oil for frying
- 3 medium green zucchini washed, dried, and sliced into 1/4-inch rounds
Instructions
- Combine the garlic, mint, vinegar, olive oil, salt and pepper in a small bowl. Mix until emulsified.
- Wash the zucchini thoroughly under running water and pat dry with a clean towel. Trim the ends and slice into 1/4-inch rounds.
- Heat a large skillet over medium-high heat. Add enough oil to coat the bottom and fry the zucchini slices in a single layer for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate as you work.
- Toss the fried zucchini with the vinaigrette until evenly coated. Taste and adjust seasonings as needed.
- Serve chilled or at room temperature as a side.
