Zucchine A Scapese Marinated Zucchini Food

ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR

Steps:

• First, peel and mince the garlic.
• Then, rinse the mint leaves and mince them as well.
• At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.
• Now, reduce the zucchini into rounds 1/8 to 1/4 inch thick.
• Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes.
• At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels.
• After an hour, dry the vegetables as much as possible.
• Now, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C).
• Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess.
• If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".
• Finally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box.
• Place the box in the fridge at least 8 hours up to 2 days before serving.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

ZUCCHINI A SCAPECE (MARINATED ZUCCHINI)

Steps:

• Cut zucchinis lengthwise into 5mm (1/5 inch) thick slices.
• Heat plenty of olive oil in a griddle pan and fry the zucchini in a single layer on both sides. Put fried ones aside.
• Pound salt and chopped garlic with your pestle and mortar. If you don't have that, use a small bowl and the bottom side of a spoon.
• In a saucepan, heat ca 1 tbsp olive oil over medium heat. Add the garlic-salt mixture and fry it for ca 1 minute.
• Add white wine and bay leaves and bring to a bowl.
• Add 1 layer of fried zucchini into container. Sprinkle with some oregano leaves and pour some of the hot wine mixture over it. Cover with another layer of zucchini, sprinkle it with oregano and pour over some of the liquid. Repeat this process until all ingredients are used.
• Cover with a lid or foil and marinate for at least 2 hours in the fridge. Serve at room temperature together with ingredients mentioned in the introduction or as a side dish with a fried or barbecued piece of meat.

ZUCCHINE ALLA SCAPECE: ZUCCHINI FINISHED IN VINEGAR

Steps:

• Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

ZUCCHINE A SCAPESE (MARINATED ZUCCHINI)

Steps:

• Cut the zucchini diagonally into thin slices.
• Toss them in a bowl with 2 tbsp olive oil.
• Heat a grill pan or a non-stick flat pan and cook them until done-- don't add any oil.
• Blend mint leaves, garlic, Balsamico vinegar and the remaining olive oil into a smooth marinade.
• Toss with the cooked zucchini and allow to marinade for at least 30 minutes.
• Add salt and pepper to taste.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

ZUCCHINI MARINATA (MARINATED ZUCCHINI SALAD)

Steps:

• Note: It is your choice to peel or not peel the zuchhini.
• Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating.
• Cover bowl and refrigerate 4-8 hours, stirring occasionally.
• Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
• Adjust seasoning if necessary.
• Best eaten within 24 hours.