Zucchine alla Scapece

By Teresa, a Neapolitan friend! 

You might enjoy this recipe on our tours in south of Italy!

Ingredients for 4 people:

• 3 zucchine
• 1/3 cup EVOO
• 1 sprig of fresh mint
• 1/2 Tbsp of white or red vinegar
• 1/4 tsp of salt

Directions:

• Wash and cut the zucchini crosswise into discs about 2 mm thick and place them in a colander
• Then sprinkle with salt and let it rest for half an hour to draw out the excess water
• Teresa told us that sometimes she also places the colander under the sun to dry and concentrate the flavors 
• In a frying pan heat 1/3 cup of EVOO and cook the zucchini until browned and soft on both sides. Then remove into a plate on absorbent paper towel to drain the excess oil
• Gently mix zucchini with vinegar and mint leaves in a bowl, and let it rest for some hours to reach optimal taste

Buon appetito!