Zucchini alla Scapece

First up from the Ebbio Vault

what you need:

1 pound of zucchini (i like to use the baby ones!)

2 large cloves of garlic

handful of mint, chiffonade

zest of one lemon

juice of half a lemon

olive oil

salt and pepper

what you do:

slice (and score, optional) zucchini in half and toss in olive oil with a big pinch of salt. heat a frying pan over medium high, and add zucchini cut side down when hot, along with a splash of olive oil. you may need to work in batches so the zucchini do not overlap. cook undisturbed for 4-5 mins, flipping only when golden brown. cook for another 2-3 mins with the pan covered (to steam them a bit), and transfer to a bowl.

while still hot, use a micro plane to grate the garlic over the zucchini. add 2/3 of mint (reserve the rest for garnish), lemon zest, juice, another splash of olive oil, and a big pinch of salt and pepper. toss well. taste and season with additional salt (or lemon or garlic) as needed. allow to marinate for at least 10 mins before serving. Transfer to serving dish and sprinkle of the remaining mint to serve. Best served warm, room temperature, and eaten cold as leftovers the following day.