Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta) recipe
Indulge in the delightful flavors of Italy with easy-to-make Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta). This version of the classic dish combines quick-fried zucchini with a simple marinade and creamy ricotta cheese, creating a dish that is both simple to prepare and bursting with flavor. It is an ideal do-ahead dish; the longer it sits, the better it tastes. Serve this delectable zucchini appetizer on a mixed antipasto platter for an unforgettable Italian-themed dinner.
Cut the zucchini into coins and sprinkle them with salt, transfer to a colander set over a bowl, and let sit to draw out the moisture. Rinse and pat dry the zucchini before frying it up in garlic-infused oil. Toss the cooked zucchini with white wine vinegar, garlic, fresh chopped mint, and salt and pepper. Transfer the zucchini to the fridge and let them sit for a few hours before serving to allow the flavors to meld and mellow. When ready to serve, spread the ricotta cheese mixed with lemon zest and juice onto a serving platter and spoon the marinated zucchini over the top. Garnish with fresh mint leaves, toasted pistachios and grated lemon zest.
To make the Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta), you will need the following ingredients:
Steps to make Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta)
- 1
Prepare zucchini
20 - 2
Rinse and pat dry
2 - 3
Cook garlic
2 - 4
Cook zucchini
10 - 5
Marinate zucchini
- 6
Prepare lemon ricotta
3 - 7
Serve
Recipe Reviews
Great! I'll make it for next dinner.
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