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Zucchine alla scapece

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Frying pan, bowl, colander, and knife

Ingredients

  

• Ingredients
• 4 medium zucchinis
• ½ cup olive oil
• ¼ cup white wine vinegar
• 2 garlic cloves minced
• 1 tablespoon fresh mint chopped (or 1 teaspoon dried mint)
• Salt and pepper to taste
• Optional: Red pepper flakes for heat

Instructions

 

• Step 1: Prepare the Zucchini
• Wash and Slice: Rinse the zucchinis under cold water. Trim the ends and slice them into thin rounds (about ¼ inch thick).
• Salt the Zucchini: Place the sliced zucchini in a colander and sprinkle with salt. This step helps to draw out excess moisture and prevent them from becoming soggy. Let them sit for about 30 minutes.
• Step 2: Fry the Zucchini
• Heat the Oil: In a large frying pan, heat the olive oil over medium heat. Ensure the oil is hot but not smoking.
• Fry the Zucchini: Add the zucchini slices in batches (to avoid overcrowding) and fry until they are golden brown on both sides, about 3-4 minutes per side. Once cooked, transfer them to a plate lined with paper towels to absorb excess oil.
• Step 3: Prepare the Marinade
• Make the Marinade: In a bowl, whisk together the white wine vinegar, minced garlic, chopped mint, salt, and pepper. Add red pepper flakes if you prefer a bit of heat.
• Step 4: Combine and Marinate
• Combine: While the zucchini is still warm, layer the fried zucchini in a serving dish and pour the marinade over them. Ensure the zucchini is well-coated.
• Marinate: Allow the dish to stand for at least 30 minutes at room temperature, or refrigerate it for a few hours for more flavor. The longer it sits, the more the flavors meld together!
• Variations
• Herb Variations: Feel free to experiment with different herbs like basil, parsley, or oregano for a unique twist.
• Add Protein: Consider adding grilled chicken or shrimp to turn it into a more substantial meal.
• Different Vegetables: Mix in other vegetables such as eggplant or bell peppers for added flavor and nutrition.

Zucchine alla Scapece is a traditional Italian dish that brings together the fresh taste of zucchini with a tangy, flavorful marinade. This dish is simple to prepare, versatile, and makes for a fantastic side or a light meal. Let me show you how I make this delightful dish from my own personal experience, ensuring that even beginners can follow along easily.

What to Expect

When making Zucchine alla Scapece, you can expect a dish that bursts with flavor. The combination of fresh zucchini, tangy vinegar, and aromatic garlic creates a refreshing and appetizing side. Perfect for summer barbecues, picnics, or as a delightful addition to any meal, this dish is sure to impress your friends and family.

Zucchine alla Scapece is a wonderful example of how simple ingredients can come together to create something truly special. Enjoy making this dish and don’t hesitate to adjust it to your liking based on your own personal experience.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Time to Stand: 30 minutes (for marinating)
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 120 calories per serving
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Side dish
• Equipment Needed: Frying pan, bowl, colander, and knife
• Check out the right equipment and Ingredients that you need for making  #Zucchine alla scapece  here

Ingredients

• 4 medium zucchinis
• ½ cup olive oil
• ¼ cup white wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
• Salt and pepper to taste
• Optional: Red pepper flakes for heat
• Check out the right equipment and Ingredients that you need for making  #Zucchine alla scapece  here

Method

Step 1: Prepare the Zucchini

1. Wash and Slice: Rinse the zucchinis under cold water. Trim the ends and slice them into thin rounds (about ¼ inch thick).
2. Salt the Zucchini: Place the sliced zucchini in a colander and sprinkle with salt. This step helps to draw out excess moisture and prevent them from becoming soggy. Let them sit for about 30 minutes.

Step 2: Fry the Zucchini

1. Heat the Oil: In a large frying pan, heat the olive oil over medium heat. Ensure the oil is hot but not smoking.
2. Fry the Zucchini: Add the zucchini slices in batches (to avoid overcrowding) and fry until they are golden brown on both sides, about 3-4 minutes per side. Once cooked, transfer them to a plate lined with paper towels to absorb excess oil.

Step 3: Prepare the Marinade

1. Make the Marinade: In a bowl, whisk together the white wine vinegar, minced garlic, chopped mint, salt, and pepper. Add red pepper flakes if you prefer a bit of heat.

Step 4: Combine and Marinate

1. Combine: While the zucchini is still warm, layer the fried zucchini in a serving dish and pour the marinade over them. Ensure the zucchini is well-coated.
2. Marinate: Allow the dish to stand for at least 30 minutes at room temperature, or refrigerate it for a few hours for more flavor. The longer it sits, the more the flavors meld together!

Variations

• Herb Variations: Feel free to experiment with different herbs like basil, parsley, or oregano for a unique twist.
• Add Protein: Consider adding grilled chicken or shrimp to turn it into a more substantial meal.
• Different Vegetables: Mix in other vegetables such as eggplant or bell peppers for added flavor and nutrition.

Tips and Substitutions

• Vegan/Dairy-Free: This dish is naturally vegan and dairy-free, making it suitable for various dietary needs.
• Gluten-Free: No gluten is involved in this dish, making it safe for those with gluten intolerance.
• Olive Oil Substitute: If you’re not a fan of olive oil, you can use avocado oil or sunflower oil instead.
• Check out the right equipment and Ingredients that you need for making  #Zucchine alla scapece  here

Nutritional Information (per serving)

• Calories: Approximately 120 calories
• Fat: 10g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 2g

Troubleshooting Tips

• Zucchini is Soggy: Ensure to salt the zucchini and let it sit in a colander for at least 30 minutes. This helps to draw out moisture.
• Overcooked Zucchini: Keep an eye on the zucchini while frying; it should be golden and tender but not mushy.