Zucchine alla Scapece
- 5 to 6 medium zucchini, washed and patted dry
- 2 to 3 pinches salt
- Olive oil for frying
- 1/3 cup red or white wine vinegar
- Handful of mint leaves
- 1 to 2 cloves of garlic, to taste
Adapted from food52.com
Thinly slice the zucchini in rounds or lengthways and lay them in a baking dish or similar container, sprinkling salt over each layer. Set aside for roughly two hours, then rinse the salt off and pat dry with paper towels.
Fill a wide and deep skillet with olive oil, about 1 to 2 centimeters (3/4 inch) deep. Add the garlic if you're using it to infuse the oil, and turn the heat to medium. Remove the garlic once golden. Over medium heat, fry the zucchini slices in batches until they are golden and tender. Transfer to a plate lined with paper towels to absorb any excess oil.
Place the zucchini in a container (preferably with a lid, for keeping in the fridge) and pour the vinegar over it, then add the mint leaves and (if using) the sliced garlic. Combine well and cover. Keep in the fridge for at least a few hours before eating – it's even better left to sit overnight. This dish keeps well, covered and stored in the fridge, for about a week.