I have more late summer zucchini than I know what to do with. Well, almost. I made a fritatta with zucchini, potatoes, wild boar salami and fontina. I made ciambotta, a zucchini stew with potatoes and onions in a tomato sauce.
I used what I had left to make zucchine alla scapace, golden fried slices of zucchini marinated with garlic, mint and a squirt of red wine and balsamic vinegars.
In the south of Italia scapece denotes marinated or preserved with oil and vinegar. In the north the method is in saor.
I love to eat this dish with some prosciutto or salami and aged sharp provolone or as a side with fish or meat. The nutty sweetness of the zucchini is balanced by the vinegar and the mint’s clean fresh taste adds to the complexity.
This is one of those dishes that gets better with age. You should let it marinate for at least a couple of hours. Overnight is better and some think that the dish doesn’t reach peak flavor for about 4 or 5 days. So make a lot of it and have it on hand for about a week. See what works best on your flavor index.
Zucchini is a wonderful ingredient for frittata. Watch my fritatta video to see how to make one. You can adapt the basic recipe to use zucchini or your favorite ingredients.
Buon appetito!
Marinated Zucchini (Zucchine alla Scapece)
Ingredients
- 4 zucchini, thinly sliced length-wise or on the diagonal
- 3 tablespoons EVOO
- 3 leaves fresh mint roughly chopped or ripped
- 2 cloves garlic, thinly sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- sea salt to taste
Cooking Directions
- Cut the zucchini into thin slices. I either cut them the long way or on the diagonal for larger slices.
- On a high setting or flame heat the EVOO in a sauté pan until it starts to ripple.
- Reduce the heat to medium-high and fry the zucchini slices until they are lightly golden on both sides.
- Drain the zucchini on paper towel.
- Put the fried zucchini in a bowl with the garlic, mint and vinegars. Gently toss well.
- Layer the zucchini on a plate. If there is dressing left in the bowl drizzle it over the zucchini.
- Serve at room temperature.
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I have more late summer zucchini than I know what to do with. Well, almost. I made a fritatta with zucchini, potatoes, wild boar salami and fontina. I made ciambotta, a zucchini stew with potatoes and onions in a tomato sauce.
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