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Zucchine alla Scapece / Marinated Zucchini Salad

Ingredients

  • 2 medium size zucchini cut into very thin rounds
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 6 tbsp extra virgin olive oil
  • 1 large clove garlic, thinly sliced
  • 2 tbsp red or white wine vinegar
  • 1/4 cup minced fresh mint

Directions

  1. Toss the zucchini in a bowl with the 1 teaspoon salt and the pepper and set aside.
  2. Heat 2 tablespoons of the oil in a large saute pan and add the garlic; cook over medium low heat until the garlic is golden brown; remove. Fry the zucchini in batches in the same pan until golden brown; as they cook, transfer the slices to a dish. Add a little oil if pan seems dry.
  3. In a separate bowl, combine the remaining 4 tablespoons olive oil with the ½ teaspoon remaining salt, vinegar and mint. Pour over the zucchini and mix gently to combine. Transfer to a serving platter. Cover and let stand at room temperature for a couple hours before serving.
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