Marinated Zucchini in the Style of Naples
Transport your taste buds to the sunny coast of southern Italy with this delightful recipe for Marinated Zucchini in the Style of Naples. Thinly sliced zucchini is salted to perfection, fried until golden, and infused with the vibrant flavors of white wine vinegar, fresh mint, and garlic. This classic Neapolitan dish combines simplicity and elegance, creating a refreshing antipasto or a versatile side dish that pairs beautifully with crusty bread or grilled meats. Perfectly balanced with a tangy-sweet marinade and herbal notes of mint, this dish is best served at room temperature after a few hours of marinating, allowing the rich Mediterranean flavors to fully bloom. Elevate your meal prep with this easy yet sophisticated Italian recipe that captures the essence of summer in every bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 250 ml olive oil
- 60 ml white wine vinegar
- 2 large garlic cloves
- 10 leaves fresh mint leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the zucchini under cold water, then pat them dry with a paper towel.
Slice the zucchini into thin rounds, approximately 3-4 mm thick.
Sprinkle the zucchini slices with salt and let them rest on a baking tray lined with a paper towel for 10-15 minutes to draw out excess moisture.
Meanwhile, heat olive oil in a large skillet over medium heat. Ensure the oil is hot but not smoking, as you’ll use this for frying.
Pat the zucchini slices dry again with a clean paper towel to remove any surface moisture and excess salt.
Carefully fry the zucchini slices in batches, ensuring not to overcrowd the pan. Cook each batch for 2-3 minutes per side until they are golden brown. Remove them from the oil and place on a plate lined with paper towels to drain excess oil.
In a small bowl, mix the white wine vinegar with a crushed garlic clove and a pinch of black pepper.
In a shallow dish, layer the fried zucchini slices. Between each layer, drizzle the vinegar mixture and sprinkle with torn fresh mint leaves.
Repeat the layering process until all the zucchini is used. Finish with any remaining vinegar and mint on top.
Cover the dish with plastic wrap or a lid and allow the zucchini to marinate in the refrigerator for at least 1 hour, preferably 2-3 hours for the flavors to meld.
Before serving, bring the marinated zucchini to room temperature and give it a gentle stir. Serve as an appetizer with bread or as a flavorful side dish.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9825 mg | 427% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 54.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
