Zucchini and Carrot a Scapece
Add a burst of Mediterranean sunshine to your table with this vibrant recipe for Zucchini and Carrot a Scapece. Featuring thinly sliced zucchini and carrots fried to golden perfection, then marinated in a tangy white wine vinegar dressing infused with garlic, fresh mint, and parsley, this dish is a celebration of bold flavors and textures. Perfect as a summer appetizer, side dish, or even a light snack, this traditional Italian-inspired recipe offers a delightful combination of crisp, caramelized vegetables and zesty, herbaceous notes. Ready in just 30 minutes (plus marinating time), this make-ahead dish shines when served at room temperature, making it the ideal addition to picnics, potlucks, or elegant dinner spreads. Whether you're seeking a vegetarian option with flair or a unique way to showcase seasonal produce, Zucchini and Carrot a Scapece is a must-try!
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 medium carrots
- 4 tablespoons extra virgin olive oil
- 2 large garlic cloves
- 3 tablespoons white wine vinegar
- 10 leaves fresh mint leaves
- 2 tablespoons parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil (for frying)
Instructions
Wash the zucchini and carrots thoroughly. Trim the ends off both vegetables.
Using a mandoline or sharp knife, slice the zucchini and carrots into thin, uniform rounds.
In a large skillet, heat the vegetable oil over medium heat.
Working in batches, fry the zucchini slices for about 3 minutes per side or until golden brown. Remove and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the carrot slices and place them on paper towels once cooked.
Peel and thinly slice the garlic cloves.
In a small saucepan, heat the olive oil over low heat. Add the garlic slices and sauté gently until fragrant, about 2 minutes. Be careful not to burn the garlic.
Remove the saucepan from heat and stir in the white wine vinegar, salt, and black pepper. Mix well.
In a shallow dish, create layers of zucchini and carrot slices. Between each layer, sprinkle torn fresh mint leaves and parsley.
Pour the garlic and vinegar mixture evenly over the layered vegetables, ensuring everything is well coated.
Cover the dish with plastic wrap and let it marinate at room temperature for at least 1 hour, or refrigerate for up to 24 hours for a stronger flavor.
Serve the Zucchini and Carrot a Scapece at room temperature, garnished with additional mint if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 561 mg | 12% | |
*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.
