Zucchini and Carrot a Scapece

Recipe courtesy Giada De Laurentiis

Show: UnwrappedEpisode: Food Network Unwrapped

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 8 hr 0 min
Cook: 20 min
Total:: 8 hr 40 min

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Ingredients

1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar

Directions

Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.

Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

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Comments & Reviews

recipe Zucchini and Carrot a Scapece
Arlene Fullerton, CA 11-11-2009
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Thanksgiving Hit!
Rated: 5 stars out of 5

I prepared this as a side dish last Thanksgiving and it was so delicious! Such a hit last year that so far I've received 4... requests to prepare it again for this years thanksgiving!Read more
recipe Zucchini and Carrot a Scapece
KATRINA COLUMBIA, SC 04-03-2009
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Wonderful Flavor
Rated: 5 stars out of 5

This is so simple to make and has great flavor! The carrots and zuchinni are great together. Love it!
recipe Zucchini and Carrot a Scapece
Anonymous 12-09-2007
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delicately delicious
Rated: 5 stars out of 5

this is incredible. giada really got me to eat my vegetables! the only thing i changed was the garlic. i took 2 small cloves... of garlic with a speck of salt and smashed it into a paste with a mortar then tossed i it into the hot zucchini and carrot salad and mixed it well creating a delicious and tangy flavor. the garlic flavor absorbs and amalgamates beautifully into the red wine vinegar, oil and vegetables. i find it much more tasty and delicious this way - for garlic lovers like me, i suggest doing it this way.Read more
recipe Zucchini and Carrot a Scapece
Lori Caledonia 02-26-2007
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Love it!
Rated: 5 stars out of 5

I'm normally not a carrot eater but you have made me one, we all love the flavour from the wine vinegar combined with... zucchini and carrots. We have this a couple times a week at least.Read more
recipe Zucchini and Carrot a Scapece
Sarah Muncie, IN 01-06-2007
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Good
Rated: 4 stars out of 5

I am a new found vegetarian and I have been looking for some new good recipes. This was very tasty, but next time I may use... less garlic. Even though the slices are very thin, it still is a bit too much to bite into raw.Read more
recipe Zucchini and Carrot a Scapece
PENNY Missouri City, TX 07-04-2006
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Fantastic!
Rated: 5 stars out of 5

This is the most amazing vegetable dish. When you just don't know what to do with zuchinni, this is it! Very tangy and... crunchy and healthy!! The second time I made this, I omitted the oil and sauteed the veggies in vegetable stock. It was delicious. I keep this on hand in my fridge now for when I get the 'munchies'. Must safer than chips!Read more