Marinades are utilized in a variety of recipes with anything from meats to vegetables. The Italian scapece is zucchini and carrots marinated with mint and red wine vinegar. The result is a delicios side dish perfect for just about any meal. I am personally a fan of cooked zucchini and carrots and was interested to try a new spin. What I liked about his recipe was the simplicity of the procedure and the contrasting complexity of flavors in the end.
I started by cooking zucchini rounds in olive oil. They didn’t take too long, only a few minutes per side. I had to do three batches of them because I didn’t want the zucchini to overlap in the pan. Once they had a nice color, I transferred them to a deep dish. I tried my best to reserve as much olive oil as I could from them but as it turned out, the oil that didn’t effect the marinading process. I sprinkled salt, pepper, garlic, basil, and thyme and the zucchini were done.
Next I sauteed all the carrots in the same pan with a little more olive oil. I kept them moving in a pan with a spatula for a little longer than five minutes or so until they started to brown. When they were finished, they retained a slight crunch but were cooked through. I transferred them to the dish and added the remaining salt, pepper, garlic, and herbs.
Then the red wine vinegar was added and the vegetables were given a stir. Once they had cooled, they went to marinate overnight in the fridge. I stole a taste just before and even without the time to soak up all the flavors, they were already tasting amazing.
Once they had been allowed time to sit, they were ready to serve. Everyone thought the flavors worked well together. The addition of the basil helped bring the mint and vinegar together and gave it a nice, earthy taste. I was skeptical at first about how they would taste with the red wine vinegar but at it turned out, it was just savory enough. The carrots had a sweet taste that went perfectly as well. I really liked the versatility of this dish, it goes with chicken, pasta, virtually anything. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!
Zucchini and Carrot Scapece
Adapted from Giada De Laurentiis
Makes 4 servings
1/3 cup olive oil plus 1/4 cup
2 zucchini, cut into 1/4-inch rounds
Salt and freshly ground black pepper
2 garlic cloves, thinly sliced or minced
2 tablespoons basil leaves, chopped
2 tablespoons mint leaves, chopped
5 medium-sized carrots, cut into 1/4-inch rounds
2 tablespoons red wine vinegar
Heat oil in a frying pan over medium-high heat.
Add just enough zucchini to fill the pan and cook 2 minutes on a side.
With a spatula, place zucchini in a baking dish.
Sprinkle with salt, pepper, and half of the garlic, basil, and mint.
Add remaining olive oil and carrots to the frying pan.
Saute carrots for about 5 minutes, until cooked through.
Place cooked carrots in the baking dish with the zucchini.
Sprinkle with remaining salt, pepper, garlic, basil, and mint.
Pour in red wine vinegar and toss until evenly distributed.
Cool at room temperature and then cover and place in the refrigerator over night to marinade.
Serve at room temperature.