Featured Recipes

Zucchine a Scapecce
Fried Zucchini Slices Marinated in
Extra-Virgin Olive Oil, Vinegar & Fresh Mint

YIELD: 8 servings.

from Festa del Giardino


4 medium zucchini

1/2 cup of extra-virgin olive oil, or more as needed

1 onion, sliced thin

1/4 cup of red wine vinegar
fresh mint leaves for garnish


1. Wash the zucchini well and cut off both ends..  Slice on the diagonal about 1/4 inch thick.

2. Heat 1/4 cup olive oil and sauté one layer of the zucchini slices in it until golden.  Repeat the process with the remaining oil until all the zucchini is sautéed. Transfer the zucchini to a glass or ceramic serving platter and arrange the slices in an overlapping pattern.

3. Sauté the onion rings just until translucent, adding oil if more is needed.  Arrange the onion rings on top of the zucchini. Pour the vinegar into the skillet and allow to simmer for 2 to 3 minutes.  Pour the vinegar over the zucchini and onions.  Garnish with mint leaves and chill.  This dish may be served cold or at room temperature.

Think of this dish as a relish.  As a child, I would include a few slices of fried zucchini in my sandwich. At the lunch table, the strong scent of vinegar provoked raised eyebrows from my lunch companions. I couldn't under stand how everyone didn't love this tasty dish.


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