Zucchine alla scapece


Originally from Naples, this tangy side dish is a summertime classic throughout southern and central Italy. It's great for entertaining - it can be made ahead and served at room temperature or chilled, and is just as good the day after it's made.

You'll need

Olive oil, for brushing 4 zucchini, sliced into thin rounds   Mint dressing 1 cup (firmly packed) mint ¼ garlic clove, coarsely chopped 100 ml extra-virgin olive oil Juice of ½ lemon, or to taste 1 tsp aged white wine vinegar

Method

  • 01
  • Heat a large frying pan over high heat, brush pan lightly with olive oil, and fry zucchini in batches, turning occasionally, until golden brown (2-3 minutes each side). Remove from heat and drain on paper towels.
  • 02
  • For mint dressing, process ingredients in a blender until smooth and season to taste. Transfer to a bowl, add zucchini, toss to combine and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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