Vegan - Foodie and Wine Lover

Zucchini with Mint is like Summer in a Bowl

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

It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.

Perfect Broccoli Rabe

Broccoli Rabe also known as Rapini is a green cruciferous vegetable. It has a pungent flavor, slightly bitter, but very healthy for you. It is particularly associated with Southern Italian cuisine. You have to acquire a taste for it, but once you do, you will love it. It is delicious with Italian sausage, or by itself as a side dish. Today, I will share with you, a very simple method of cooking, one that will help preserve its beautiful greenish color. This method will also help retain its vitamins.

Ingredients:

1 head of Broccoli rabe
6 garlic cloves, chopped
2 tbsp. extra virgin olive oil

Preparation:

1) Wash the broccoli rabe thoroughly. Chop off the thick stems at the bottom, and discard them. Rough chop the leaves and buds. Set aside.

2) Over medium-high heat, in a medium sized pot, heat up olive oil, sautee the garlic until it releases its aromas. Drop the chopped broccoli rabe, give it a couple of stirs. Cover and let it steam in its own juices for about 4-5 minutes. Voila! You will have perfectly cooked Broccoli Rabe. If you overcook it, it will be wilted, and not have the same health benefits.

Happy Cooking!