Name: Zucchini alla poverella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 6 green zucchini, thinly sliced widthways; For shallow-frying: olive oil; 3 garlic cloves, thinly sliced; ¼ cup (loosely packed) mint leaves, coarsely chopped, plus extra whole to serve; 2 tsp white balsamic vinegar, or to taste; For drizzling: extra-virgin olive oil

Zucchini alla poverella

Australian Gourmet Traveller Italian side dish recipe for zucchini alla poverella by Sabino Matera from Quoco.

Serves 8

Prep

15M

Cook

10M

Total

25M

“This ‘poverella’ or peasant dish is a family favourite. The zucchini wheels topped with fresh mint are savoury enough to accompany dishes like fish and lamb.” You’ll need to begin this recipe a day ahead.

Ingredients

6 green zucchini, thinly sliced widthways

For shallow-frying: olive oil

3 garlic cloves, thinly sliced

¼ cup (loosely packed) mint leaves, coarsely chopped, plus extra whole to serve

2 tsp white balsamic vinegar, or to taste

For drizzling: extra-virgin olive oil

Method

Main

1.Place zucchini in a single layer on tea towels, then stand overnight to dry.

2.Heat olive oil 3cm deep in a saucepan to 180C. Add garlic and stir until just turning golden (5-10 seconds). Remove with a slotted spoon and drain on absorbent paper. Add zucchini in batches and fry until golden and starting to crisp (3-5 minutes). Drain on absorbent paper, then season to taste and transfer to a bowl with garlic. Add mint and vinegar, toss to combine and serve warm or cold, drizzled with extra-virgin olive oil to taste and topped with extra mint leaves.