Zesty Zucchini alla Scapece

Ingredients

• 4 medium zucchini, thinly sliced 4 medium zucchini, thinly sliced
• 1/2 cup white wine vinegar (120ml) 1/2 cup white wine vinegar (120ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup extra virgin olive oil (60ml) 1/4 cup extra virgin olive oil (60ml)
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped 1 teaspoon fresh oregano, chopped
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• All-purpose flour for coating All-purpose flour for coating
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the white wine vinegar, minced garlic, olive oil, chopped basil, parsley, oregano, lemon zest, salt, and pepper. Mix well.
2. 2.
   Add the thinly sliced zucchini to the marinade and toss gently to coat. Allow the zucchini to marinate for at least 30 minutes, allowing the flavors to meld together.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Place the all-purpose flour in a shallow dish and coat each marinated zucchini slice with flour, shaking off any excess.
5. 5.
   Fry the zucchini slices in batches until golden brown and crispy, approximately 2-3 minutes per side.
6. 6.
   Remove the fried zucchini slices from the pan and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Serve the zucchini alla scapece warm or at room temperature as a delightful appetizer or side dish.

Treat your ingredients with care...

• Zucchini — Choose firm zucchini with smooth skin for the best results. Avoid using overripe or mushy zucchini as they may become too soft during frying.
• White wine vinegar — Opt for a good quality white wine vinegar to ensure a balanced and tangy flavor in the marinade.
• Fresh herbs — Use fresh herbs for the marinade as they provide a vibrant and aromatic taste. If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.
• Lemon zest — Make sure to grate only the outer yellow part of the lemon peel to avoid the bitter white pith.

Tips & Tricks

• For a twist, you can add a pinch of red pepper flakes to the marinade for a hint of spiciness.
• Serve the zucchini alla scapece with a sprinkle of freshly grated Parmesan cheese for an extra burst of flavor.
• If you prefer a lighter version, you can grill the marinated zucchini slices instead of frying them.
• Experiment with different herbs and spices to customize the marinade according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the zucchini alla scapece as an appetizer or side dish alongside grilled meats, pasta dishes, or as part of an antipasto platter. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

Arrange the fried zucchini slices on a platter, overlapping them slightly to create an appealing visual display. Drizzle a little extra marinade over the top and garnish with a sprig of fresh herbs for an elegant presentation.