Zucchini alla Scapece (Marinated Fried Zucchini)
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Ingredients:
6 small to medium zucchini cut on the diagonal in 1/4 inch slices
1 clove garlic sliced paper-thin
3 tablespoons EVOO, Extra Virgin Olive Oil
2 tablespoons fresh mint, shredded
2 tablespoons Italian red wine vinegar
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper to taste
Directions:
1. Put the EVOO in a hot saute pan. You want about a 1/2 inch of EVOO at 365 degrees for shallow frying. Test with a zucchini slice. It should sizzle when it hits the oil.
2. Put in a single layer of zucchini slices. Do not crowd them. Fry them in batches until they start to take on a golden brown color. Turn the slices over and fry on the other side until they pick up some golden color and are tender.
3. When they are done take them out of the pan and put them on a dish to cool. Reserve the frying oil.
4. When all the zucchini is fried place a single layer in a deep platter or shallow bowl.
5. Mix the two vinegars together.
6. Sprinkle each layer with the sliced garlic and mint and add a splash of the vinegar mixture and a few drops of the frying oil. Add sea salt and pepper to taste.
7. Repeat the layers until all of the zucchini slices are used. You should have 3 or 4 layers of zucchini.
8. Cover the bowl with plastic wrap and let the zucchini sit on the counter at room temperature for at least an hour or so. The zucchini can be refrigerated in an airtight container overnight or for several days. The flavor just gets better.
9. Gently toss the zucchini to distribute the marinade and serve at room temperature.