Zucchini alla Scapece Peasant Style - Quick
Recipe: #31557
March 02, 2019
Categories: Side Dishes, Italian, Mothers Day, Romantic Dinner, Sunday Dinner, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Combine the vinegar, garlic, ,and 1/4 teaspoon each salt and pepper in a small bowl. Submerge the mint in it and set aside.
Step 2
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.
Step 3
Transfer the zucchini slices to a platter, overlapping them.
Step 4
Remove the mint leaves from the vinegar mixture and cut in think slices.
Step 5
Drizzle the vinegar mixture over the zucchini, scatter with the mint strands, and season with additional salt and pepper.
Step 6
Set aside at room temperature for at least 20 minutes and as long as 8 hours. Garnish with fresh mint leaves.
Tips
No special items needed.