Pan-Fried Zucchini with Vinegar and Chili Pepper

By Leslie Blythe  ,   

January 9, 2018

This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Directions

1Heat the oil in a large frying pan or skillet over medium-high heat.

2When the oil is hot but not yet smoking, add the garlic and cook until golden brown on both sides, 2 to 3 minutes.

3Discard the garlic. Add the zucchini without crowding (fry in 2 batches if needed) and cook, stirring and turning the zucchini until golden brown on both sides, about 2 minutes.

4Season with salt and the peperoncino or pepper flakes.

5Add the vinegar and stir until almost all evaporated 1 to 2 minutes.

6Stir in the parsley, taste, and adjust the seasoning.

7Serve warm or at room temperature.

Recipe from Biba's Italy: Favorite Recipes from the Splendid Cities by Biba Caggiano, September 7, 2006

Ingredients

¼ cup extra virgin olive oil

2 large garlic cloves, peeled and lightly crushed

1½ pounds zucchini, ends trimmed, and cut into ¼-inch thick rounds

salt, to taste

1 small red peperoncino, finely shredded or crushed red pepper flakes to taste

2 - 3 tablespoons red wine vinegar

1 tablespoon fresh flat leaf parsley, chopped

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