Zucchini with mint and vinegar also know as zucchini alla scapece is a traditional side dish from Sicily and it is amazing, delicious and perfect for summer. What I like about this dish is that you can eat it on its own or with bread, you can pair it with fish, meat, used as antipasto or on a charcuterie board or one of my favourites, a secret weapon on a sandwich. I enjoy this dish cold or at room temperature, which is how it is meant to be eaten. Enjoy!
ZUCCHINI WITH MINT, GARLIC AND WHITE WINE VINEGAR
Recipe by Mark Calaminici | Food Loves Company
For the marinade/dressing
1/2 cup extra virgin olive oil
2-3 tbsp. White wine vinegar
1-2 garlic cloves, sliced or finely chopped
Fresh mint leaves, to taste
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to toaste
Zucchini, sliced into 1/4 inch thick rounds
Salt, if pre-salting
Olive oil or neutral oil, for frying
1. Combine all the ingredients for the marinade/dressing in a bowl and mix to combine. Set aside.
2. On a wire rack or even in a large bowl, salt the zucchini slices and let sit for about an hour to help release any excess moisture. Just before frying, pat them dry with a paper towel. In a deep pan or pot, add enough oil for frying. Once hot, add zucchini and fry in batches until golden brown and set aside on a plate lined with paper towel. You can season with salt if you skipped the pre-salting process.
3. Place the zucchini in a dish, while still hot or warm. Add the marinade/dressing and mix to combine. Cover and let sit out for a couple hours or in the fridge overnight. Serve cold or at room temperature. You can season with flaky salt when serving.