Zucchini alla Stanley
Ingredients
2 medium-large zucchini or 4-6 small zucchini, sliced 1/4 – 1/2 inch thick *(See note)
1/4 cup extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste
2 tablespoons red wine vinegar
1 clove garlic, smashed and peeled
1/4 cup fresh mint leaves, roughly chopped or torn
Directions
- Heat the olive oil over medium heat and cook the zucchini in batches, about 4 minutes each side.
- While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside.
- Transfer the zucchini to a serving bowl. Remove the garlic clove from the vinegar, then pour it over the zucchini.
- Sprinkle with mint leaves and gently toss to combine. Taste and adjust seasoning as needed, then serve.
- Zucchini alla Scapece is best served warm or at room temperature (my preference), but they are also good cold. You can let them marinate for a few hours or overnight, but I think they taste great immediately after making. Leftovers will keep refrigerated for up to a week.
Notes
- Recipe adapted from Coley Cooks and Stanley Tucci’s Instagram