Zucchini alla Napoletana
A delightful dish of marinated zucchini slices in the Neapolitan style, perfect for a refreshing appetizer or side dish.
Ingredients
| 1 ½ | zucchini, sliced |
|---|---|
| salt | |
| 2 | tablespoons extra virgin olive oil |
| ½ | cup white wine vinegar |
| ½ | cup sugar |
| 1 | pinch red pepper flakes |
| 4 | 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 190.6 kcal |
| Protein | 2.5 g |
| Fat | 7.1 g |
| Carbohydrates | 32.1 g |
| Fiber | 2.2 g |
| Sugar | 28 g |
Published on Jul 18, 2024 by Luminița