Summertime is synonymous with eating light meals and grilling in the outdoors. In June of 2017, I visited Positano on the Amalfi Coast and dined at the famous Chez Black restaurant. As a side dish, I ordered zucchini marinated in vinegar and mint. It was light, delicious, and healthy. Today, I am sharing with you a similar version called Zucchine alle Scapece that is popular in Naples, Italy. Typically, the zucchini is sliced thin, and fried in peanut or corn oil, but in this recipe, I am grilling them for a healthier option. Not having to turn the stove on is also a great way to keep your house cool. If you are vegan or vegetarian, this dish has your name written all over it. Grab your apron, and let’s get cooking!

Difficulty level: Easy – Serves 3-4 as a side dish

      Ingredients: 

• 3 zucchini cut lengthwise
• Salt to taste
• Freshly ground black pepper to taste, optional
• Extra virgin olive oil, plus more to drizzle on top
• 1/4 cup red wine vinegar
• 1 handful of freshly chopped mint
• 2 garlic cloves, sliced thin
  
  Preparation:

  1.Season zucchini with salt and pepper, liberally
  2. Drizzle with olive oil, mix well
  3. Pre-heat grill on medium high, and place the zucchini on a single layer
  4. Cover the grill, and cook for 15-20 minutes until fork-tender, turning occasionally.
  5. Let the zucchini cool off and cut them up in 2-3 pieces. Place them in a medium-sized bowl.
  6. Add vinegar, mint, garlic, and mix well.
  7. Drizzle with olive oil to finishZucchini in Naples, Italy

  

  Zucchine alle Scapece

  

  Zucchini with Mint in Gina’s Kitchen

   

  I hope you will try this light and summery dish and share your thoughts with me. Until then, enjoy the summer!

  Happy Cooking from my Kitchen to Yours,
  Gina Martino Zarcadoolas, aka Foodiewinelover
  Culinary Personality, Food & Wine Blogger
  Author of the cookbook: Cuisines, Corkscrews & Cultures
  Winner of 2019 “Salice Salentino Bloggers Award”
  Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
  Level-2 Certified Sommelier

  To obtain a signed copy of my cookbook:

  Cuisines, Corkscrews & Cultures

  
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