Name: Zucchine alla scapece
Yield: 6 - 8
Ingredients: Olive oil, for brushing; 4 zucchini, sliced into thin rounds; Mint dressing; 1 cup mint (firmly packed); ¼ garlic clove, coarsely chopped; 100 ml extra-virgin olive oil; Juice of ½ lemon, or to taste; 1 tsp aged white wine vinegar

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.

Ingredients

Olive oil, for brushing

4 zucchini, sliced into thin rounds

Mint dressing

1 cup mint (firmly packed)

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

Main

1. 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.

2.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.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick