Zucchini and Carrot a Scapece

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DELICIOUS! Loved this! Will do it again as it lends itself to lots of variation. Tweaks on my end: no extra oil with the vinegar as the frying made things oily enough. Didn't have mint so just used basil. Looking forward to trying with mint, too. Added some halved small grape tomatoes. Will do as other reviewers suggested and try with cauliflower and other veg. I might tone down the garlic a bit next time - I grated it fine a la Rachael Ray and the garlic was pretty assertive - but still yummy.
I would describe the Giada recipes I've tried (all very good as having a very "bright and lively" deliciousness. Will keep trying them!

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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!

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This is so simple to make and has great flavor! The carrots and zuchinni are great together. Love it!

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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.

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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.

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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.

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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!

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If you like your vegetables a bit tangy, you will like this. Be careful with the vinager. I think i will use more carrots the next time because it adds a sweetness to the dish. It is a bit of a pain because you have to prep it in advance.

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It takes some planning since this has to marinate so long but the end result was delicious