Name: Zucchine alla Scapece (Zucchini Marinated in Vinegar)
Yield: Serves 4
Cuisine: Italian
Ingredients: Pinch of red pepper flakes; All-purpose flour seasoned with coarse salt and freshly ground black pepper; 10 fresh mint leaves; 300 grams (10½ ounces) zucchini, thinly sliced on an angle into rounds 1 centimeter (⅜ inch) thick; 45 milliliters (3 tablespoons) olive oil; 50 grams (¼ cup) thinly sliced red onion; Coarse salt; 50 grams (¼ cup) thinly sliced celery; Grapeseed or canola oil, for frying; 90 milliliters (¼ cup plus 2 tablespoons) red wine vinegar; Pinch of granulated sugar; 50 grams (¼ cup) thinly sliced carrot

This is an example of a traditional pickling method in which the zucchini is fried, then soaked in a vinegar–olive oil marinade. Zucchine alla Scapece is traditionally served as an antipasto, but may also accompany fish or meat, as a side dish.

The zucchini is dredged in flour and fried in oil to create a crust, which helps the vegetable to hold its shape during marinating. The zucchini is floured just before cooking to prevent the flour from absorbing moisture and becoming g