A few months ago I was at a cookout and my friend Sara brought this dish. I told her I loved and it she said it was a Giada recipe. When I decided to make an Italian dinner I thought this would be the perfect summery side dish to lighten up the Chicken Parmesan.
I changed it a bit from Giada's recipe. I elected to grill the zucchini rather than fry them because the dish does get a bit oily for my taste. I also added a bit of crushed red pepper and oregano. This dish gets even better as it sits, so I made a huge batch and have some for lunch every day now!
(also, scapece means fried, so the name doesn't really pertain anymore)
Zucchini and Carrots a Scapece
Adapted from Giada De Laurentiis
5 medium zucchini, sliced in 1/2" on the bias
6 large carrots, peeled and sliced into 1/4" on the bias
Salt and pepper
1/3 c. red wine vinegar
1/4 c. EVOO
1 tsp. raw sugar
3 garlic cloves, minced
1/4 c. chopped basil
1/4 c. chopped mint
2 tbsp. minced oregano
1/2 tsp. crushed red pepper flakes
Preheat grill pan over medium heat.
Heat a saute' pan over medium heat, add 1 tbsp. EVOO.
Season zucchini slices with salt and pepper, grill each side for 3-4 minutes, until tender and grill marks appear.
Add carrot slices to the saute' pan and season with salt and pepper. Toss and cook for 10 minutes, or until tender.
In a mixing bowl, whisk together remaining ingredients.
Add warm vegetables to the dressing, toss and refrigerate for at least 4 hours, tossing every hour to coat all vegetables.
Serve at room temperature.