Name: Zucchini alla Napoletana
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 zucchini, sliced; Salt; 2 tablespoons extra virgin olive oil; 0.5 cup white wine vinegar; 0.5 cup sugar; 1 pinch red pepper flakes; 4 cloves garlic cloves, thinly sliced; 4 tablespoons chopped fresh basil leaves; 4 tablespoons chopped fresh parsley leaves

Ready in: 35 mins

Serves: 4 servings

Ingredients: 9

Naples treats zucchini the way the rest of Italy treats seafood: fry it golden, then marinate it. Here the browned rounds soak in a warm bath of white wine vinegar, sugar, garlic, red pepper flakes and torn basil, turning silky and agrodolce as they sit. Serve it at room temperature, where the flavors are loudest — a 35-minute side that improves by the hour.

Ingredients

1 ¹⁄₂	zucchini, sliced
•	salt
2	tablespoons extra virgin olive oil
¹⁄₂	cup white wine vinegar
¹⁄₂	cup sugar
1	pinch red pepper flakes
4	cloves garlic cloves, thinly sliced
4	tablespoons chopped fresh basil leaves
4	tablespoons chopped fresh parsley leaves

Instructions

1.	Begin by cutting the zucchini lengthwise into 1/3-inch thick slices. Place the slices in a colander, sprinkle with salt, and set aside to drain for 2 hours.
2.	In a large saucepan or skillet, heat the olive oil over medium heat. Gently cook the zucchini slices until they are a golden brown on both sides, approximately 3 minutes per side. Be cautious not to burn them, as you may need to work in multiple batches.
3.	In a separate saucepan, bring the white wine vinegar and sugar to a boil over high heat. Add a pinch of red pepper flakes and a pinch of salt.
4.	Arrange the zucchini slices flat in a shallow bowl, interspersing the thinly sliced garlic cloves, chopped basil, and parsley.
5.	Pour the vinegar mixture over the zucchini slices, ensuring they are well-coated. Cover the bowl and let the zucchini marinate in the refrigerator for a minimum of 24 hours before serving.