Marinated Zucchini (Zucchine alla Scapece)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

In southern Italy, zucchini, eggplant, and even small fish are fried to seal in flavor and then pickled in a vinegar solution. The result is light and refreshing.

A bowl of pickled eggplants.
Credit: ©iStockphoto.com/Basilios1

Preparation time: 15 minutes

Cooking time: 15 to 25 minutes (plus 1 hour for marinating)

Yield: 6 servings

4 cups peanut oil

6 small zucchinis, cut into strips roughly 1⁄8-inch thick and 4 inches long

1 cup red wine vinegar

Salt and pepper to taste

5 cloves garlic, peeled and thinly sliced

3 sprigs fresh mint

  1. Heat the peanut oil in a heavy pot over medium-high heat until the oil is hot (about 350 degrees).

    Add the zucchini in 5 or 6 batches, cooking until the strips are golden — about 3 to 4 minutes for each batch. Sandwich the zucchini slices between paper towels to drain very well and then transfer to a roasting dish or a serving platter with sides.

  2. In a small pan over medium heat, combine the vinegar, salt and pepper, and garlic. Bring nearly to a boil and add the mint.

  3. Drizzle the vinegar solution over the zucchini. Marinate for 1 to 2 hours.

  4. Serve at room temperature.