Zucchini And Carrot A Scapece Recipes

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

Steps:

• Heat 1/3 cup oil over medium-high heat.
• Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
• Sprinkle generously with salt and pepper.
• Sprinkle with half of the garlic, basil, and mint leaves.
• Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
• Sprinkle generously with salt and pepper.
• Sprinkle the remaining garlic, basil, and mint leaves over.
• Drizzle the vinegar over the vegetable mixture and toss gently to coat.
• Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
• Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread, fish or chicken.

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

Steps:

• Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

Steps:

• In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.