Zucchini alla Scapece Peasant Style - Quick
March 02, 2019
Categories: Side Dishes, Vegetables, Italian, Make-Ahead, Quick Meals, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Romantic Dinner, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Zucchini, Herbs more
"No stressing over making this simple, quick, and tasty side dish that can be made ahead, allowing you time to cook your main meal."
- Serving Size: 1 (112.6 g)
- Calories 23
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 9 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 1.2 g
- Sugars - 2.3 g
- Protein - 1.3 g
- Calcium - 26.3 mg
- Iron - 0.5 mg
- Vitamin C - 18.1 mg
- Thiamin - 0 mg
Combine the vinegar, garlic, ,and 1/4 teaspoon each salt and pepper in a small bowl. Submerge the mint in it and set aside.
Fill a large skillet with a 1/4" olive oil and heat over medium-high heat. When the oil is hot but not smoking, slide the zucchini slices into the pan in a single layer. Do Not overcrowd! Fry about 7 minutes, until golden and flecked with dark spots, flipping constantly with a fork.
Transfer the zucchini slices to a platter, overlapping them.
Remove the mint leaves from the vinegar mixture and cut in think slices.
Drizzle the vinegar mixture over the zucchini, scatter with the mint strands, and season with additional salt and pepper.
Set aside at room temperature for at least 20 minutes and as long as 8 hours. Garnish with fresh mint leaves.
Tips & Variations
No special items needed.