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!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Wash the zucchini and carrots thoroughly. Trim the ends off both vegetables.

Step 2

Using a mandoline or sharp knife, slice the zucchini and carrots into thin, uniform rounds.

Step 3

In a large skillet, heat the vegetable oil over medium heat.

Step 4

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.

Step 5

Repeat the frying process with the carrot slices and place them on paper towels once cooked.

Step 6

Peel and thinly slice the garlic cloves.

Step 7

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.

Step 8

Remove the saucepan from heat and stir in the white wine vinegar, salt, and black pepper. Mix well.

Step 9

In a shallow dish, create layers of zucchini and carrot slices. Between each layer, sprinkle torn fresh mint leaves and parsley.

Step 10

Pour the garlic and vinegar mixture evenly over the layered vegetables, ensuring everything is well coated.

Step 11

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.

Step 12

Serve the Zucchini and Carrot a Scapece at room temperature, garnished with additional mint if desired.

Nutrition Facts

Serving size	1158.8 grams (1158.8g)

Amount per serving	% Daily Value*
Calories	2829

Total Fat 294.80g	378%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 8097mg	352%
Total Carbohydrate 68.60g	25%
Dietary Fiber 11.60g	41%
Total Sugars 50.50g
Protein 9.10g	18%

Vitamin D 0IU	0%
Calcium 207mg	16%
Iron 4mg	22%
Potassium 2078mg	44%

*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.

Source of Calories

Fat: 89.5%

Protein: 1.2%

Carbs: 9.3%