Zucchini a Scapece ~ Cooking a scapece involves frying your vegetables, then marinating them in garlic, vinegar and mint. Carrots and eggplants are also great prepared in this manner. In place of mint, you can also use parsley or basil, but use fresh herbs only for the very best flavor. Zucchini prepared in this manner are delicious on a salad plate, or on a mixed antipasto platter, and will keep well in the refrigerator for a few days. Alternatively, in place of frying the zucchini, you can grill or broil the slices after lightly brushing them with olive oil.
Deborah Mele 2011
- 6 Small Zucchini, Trimmed And Cut Into Thin Strips
- 2 Garlic Cloves, Finely Minced
- Fresh, Chopped Mint Leaves
- Salt & Pepper To Taste
- 4 Tbsp. Balsamic Vinegar
- Olive Oil For Frying
- Heat the oil in a heavy pan to 375 degree F.
- Pat the zucchini slices dry with paper towels to prevent splattering, and cook in batches, in the hot oil until golden brown.
- Remove to a plate lined with paper towels.
- Once all the zucchini have been cooked, place them in a serving dish.
- Mix together about 1/4 cup of the chopped mint, the vinegar and garlic, and pour over the zucchini slices.
- Store in the refrigerator until ready to serve, but serve at room temperature for the best flavor.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 89 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 87mg Carbohydrates: 11g Fiber: 3g Sugar: 7g Protein: 3g