Zucchini alla Scapece



  • 1/4 cup red wine vinegar
  • 1 large garlic clove, chopped
  • kosher salt and freshly ground black pepper
  • 8 mint leaves, plus more for garnish
  • olive oil for frying
  • 3 medium green zucchini (or a mix of green and yellow) sliced on the diagonal into 1/4″ rounds


  • Combine vinegar, garlic, 1/4 teaspoon of salt and pepper in a small bowl. Submerge the mint leaves in it and set aside.
  • Fill a large skillet with 1/4″ olive oil and heat over medium-high heat. When the oil is hot but not smoking, slide the zucchini slices into the pan in a single layer. Do not over crowd. Fry about 7 minutes flipping occasional until golden brown on each side.
  • Transfer to a platter, drizzle with the vinegar and mint leaves and season with salt and pepper.
  • Let sit for 20 minutes before serving warm or at room temperature.

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