Zucchini alla Scapece Peasant Style - Quick
Created by ForeverMama on March 2, 2019
- Servings: 4-6
- Prep Time: 5m
- Cook Time: 7m
- Recipe #31557
Ingredients
- 1/4 cup red wine vinegar
- 2 to 4 garlic cloves, chopped (large cloves, more or less to your liking)
- Kosher salt and freshly ground black pepper
- 8 peppermint leaves (plus more for garnish)
- Olive oil, for frying
- 3 zucchini (medium green zucchini's, or a mix of yellow and green zucchini, sliced on the diagonal in a 1/4" rounds)
How to Make
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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.
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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.
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Step 3: Transfer the zucchini slices to a platter, overlapping them.
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Step 4: Remove the mint leaves from the vinegar mixture and cut in think slices.
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Step 5: Drizzle the vinegar mixture over the zucchini, scatter with the mint strands, and season with additional salt and pepper.
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Step 6: Set aside at room temperature for at least 20 minutes and as long as 8 hours. Garnish with fresh mint leaves.
Nutritional Facts
- 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