Zucchine alla Scapece

Zucchine alla Scapece


  •     4 large zucchini sliced into round medallions

  •     2 cloves of garlic, peeled and left whole

  •     3 tbsp extra virgin olive oil

  •     1 1/2 tbsp balsamic vinegar

  •     Handful of fresh mint

  •     Salt to taste


  1. Wash and thinly slice zucchini into round medallions.

  2. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic.

  3. When garlic starts to sizzle add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame.

  4. You need to make sure to turn the zucchini frequently so that it doesn’t burn.

  5. When zucchini is perfectly browned and cooked through add balsamic vinegar and sauté until the vinegar has evaporated, 1 to 2 minutes.

  6. Remove from pan and into a bowl, toss with fresh mint and serve at room temperature

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