Zucchini And Carrot A Scapece
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
47
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat
3
Working in batches, add the zucchini and fry until golden, about 2 minutes per side
4
Using a slotted spoon, transfer the fried zucchini to a baking dish
5
Sprinkle generously with salt and pepper
6
Sprinkle half of the garlic, basil, and mint leaves over the zucchini
7
Add the remaining oil to the frying pan
8
Add the carrots to the hot oil and saute until golden, about 5 minutes
9
Using a slotted spoon, transfer the fried carrots to the dish of zucchini
10
Sprinkle generously with salt and pepper
11
Sprinkle the remaining garlic, basil, and mint leaves over
12
Drizzle the vinegar over the vegetable mixture and toss gently to coat
13
Cool to room temperature
14
Cover and marinate in the refrigerator overnight
15
Allow the vegetables to come to room temperature before serving
16
Transfer the scapece to a platter
17
Serve with bread, fish or chicken