Zucchine alla scapece

As of yesterday, summer is officially over. But, now that gardens give way to other squash like pumpkins and butternut, let’s not forget the zucchini that have sustained us over the summer. Here is an easy recipe that will help you use up that late summer stash.

Throughout the summer and into September eggplants, tomatoes and courgettes are abundant (maybe too much so) and finding ways to cook them is a creative challenge. Bottling and pickling helps a lot but one of my favorites is to take the fresh zucchini from the garden or market and marinate them. In Rome we call this style zucchine alla scapece but in Piedmont it’s in carpione. Pretty much the same thing but from region to region designations change. In any case, it is the perfect accompaniment to grilled fish or meat during the last BBQ days.

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Serves 6-8
1 kilo or 2 1\5 pounds of zucchine
1 handful of fresh mint leaves or other fresh herbs
2\3 cup or more (to taste) of red wine vinegar
2 cloves of garlic
Extra virgin olive oil
Salt, a good sprinkling

Slice the zucchini into rondelles or rounds while at the same time getting your olive oil ready for frying.

Fry the zucchini until they’re slightly brown then transfer to a pyrex-type of baking dish.

Add the garlic, vinegar, salt and mint, mix and let marinate at least for two hours, even in the fridge.

With this recipe you can improvise. If you want, use less vinegar or salt but it’s so easy and especially perfect for a meal during the summer heat.