ZUCCHINE ALLA SCAPECE, a classic recipe from Naples is so delicious and easy to make. I love to serve it for antipasti (Or on a charcuterie board) along with Italian meats and cheeses. But it is also a great side dish!! It’s best for me served on top of toasted bread. The flavors are just incredible. The great thing about this recipe is that it stays for about a week in the refrigerator, so you can make it in advance when you are having a get together. Full recipe below and on my website www.miciamammas.com Ingredients (Serves 4) ⅓ cup Olive Oil, plus extra for frying 4 Garlic Cloves 2 lbs. Zucchini, slice into ⅛ inch circles 5 Tbsp. Apple Cider Vinegar ¾ tsp. Salt ⅛ tsp. Red Pepper Flakes ¼ tsp. Black Pepper 2 tbsp. Fresh Mint, chopped 2 tbsp. Fresh Basil, chopped Method Heat olive oil in a small pot for frying. I use a small sauce pot and fill it up a quarter of the way up. In a small frying pan, heat 1/3 cup olive oil and add the garlic. Heat on a very low flame until the garlic fork tender, making sure it does not burn. Turn off the heat and use a fork to mash the garlic into the oil. In the meantime, slice the zucchini in ⅛ inch slices and put on a dry dish towel in a single layer. Cover with another towel and pat dry. Begin to fry the zucchini in small batches for about 10 minutes until slightly golden brown. Remove from the pot and place on paper towels to drain excess oil. In a small bowl, mix the smashed garlic and oil, with the apple cider vinegar, salt, red pepper flakes, black pepper, mint and basil. Add in the cooled zucchini and combine with the dressing. Refrigerate in an airtight container for up to a week.