Zucchini Alla Scapece - Cuisine Magazine - From New Zealand to the World

Name: Zucchini Alla Scapece - Cuisine Magazine - From New Zealand to the World
Ingredients: ¾ cup (185ml) white wine vinegar (nothing fancy); ¾ cup (185ml) water; 2 teaspoons fine sea salt, plus extra to season; 4 zucchinis (courgettes), sliced into rounds 2mm thick on a mandolin (or with a very sharp knife); ½ cup (125ml) extra-virgin olive oil; 5 garlic cloves, sliced thinly on a mandolin (or with a very sharp knife); 2 long red chillies, roughly chopped; ¼ cup (5g) mint leaves, torn

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Elevate classic zucchini with a vinegar blanch, garlic, chilli, and olive oil. Perfect as a side or paired with fresh mozzarella.

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Ingredients

¾ cup (185ml) white wine vinegar (nothing fancy)
¾ cup (185ml) water
2 teaspoons fine sea salt, plus extra to season
4 zucchinis (courgettes), sliced into rounds 2mm thick on a mandolin (or with a very sharp knife)
½ cup (125ml) extra-virgin olive oil
5 garlic cloves, sliced thinly on a mandolin (or with a very sharp knife)
2 long red chillies, roughly chopped
¼ cup (5g) mint leaves, torn