Recipe courtesy of David Rocco
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Zucchine alla Scapece: Zucchini Finished in Vinegar
Total:
1 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
20 min
Inactive:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Extra-virgin olive oil, for frying, plus extra for seasoning
  • 5 small zucchinis, thinly sliced
  • Small bunch fresh mint, leaves picked and chopped
  • 2 cloves garlic, quartered
  • Splash white wine vinegar
  • Salt

Directions

Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

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