Zucchini alla Scapece

Spring is the time when we want to get more fresh vegetables into our diet.

Zucchini, a variety of squash, is a very tasty vegetable that helps remove the toxins accumulated over wintertime.

Try this traditional Neapolitan zucchini recipe. The recipe goes back to the reign of Ferdinand II of Naples.

This light meal is served as a cold side dish to meat and fish dishes. It can also be the main vegetarian dish.

Peppermint gives the zucchini an unexpected, fresh flavor.

Ingredients for Zucchini alla Scapece

1-1.3 lb (500-600 g ) zucchini
4 large garlic cloves
A couple of fresh peppermint stalks
1/2 cup (100 ml) extra-virgin olive oil
3 tablespoons (50 ml) 4%wine vinegar
Salt

Ingredients for Zucchini alla Scapece

• Wash zucchini and cut across into slices.
• Heat olive oil in a frying pan over medium heat.
• Lightly brown each zucchini slice on both sides.
• Into a deep bowl, put fried zucchini slices and finely chopped garlic.
• Chop and mash peppermint leaves and add into the bowl.
• Dress with olive oil and vinegar. Add salt to taste.
• Mix everything carefully and let stand for at least 4 hours.
• Arrange zucchini on a serving plate, garnish with peppermint and serve.