Concia di Zucchine

Name: Concia di Zucchine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 1000 g romanesco courgettes; 250 ml Extra virgin olive oil; 2 cloves Garlic; 15 g fresh basil leaves; 10 g Fresh mint leaves; 60 ml white wine vinegar; 1 tsp Fine sea salt; 0.5 tsp Black pepper

Fried courgette slices marinated with garlic, fresh herbs, and vinegar. This classic Roman-Jewish dish improves as it rests.

🇮🇹Italy· Lazio

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 8 gathered

Servings

1000 g romanesco courgettes — sliced into 3 mm rounds
250 ml Extra virgin olive oil — for shallow frying
2 cloves Garlic — peeled and finely minced
15 g fresh basil leaves — roughly torn
10 g Fresh mint leaves — roughly torn
60 ml white wine vinegar — good quality
1 tsp Fine sea salt — to season
½ tsp Black pepper — freshly cracked

Equipment

•Mandoline slicer or chef's knife
•Wide frying pan or skillet
•Spider skimmer
•Paper towels
•Shallow ceramic serving dish

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 16 g
carbs: 9 g
fibre: 3 g
protein: 3 g
calories: 195 kcal

Instructions

1
Slice the courgettes evenly into rounds roughly 3 mm thick using a sharp knife or mandoline.
2
Spread the courgette slices over clean kitchen paper to dry for ten minutes.
3
Heat the extra virgin olive oil in a wide frying pan over medium-high heat until shimmering.
4
Fry the courgette slices in single-layer batches until golden brown and tender, about four minutes per batch.
5
Transfer the fried slices with a spider skimmer onto paper towels to drain excess oil.
6
Season the drained courgette slices lightly with fine sea salt while still warm.
7
Arrange a single layer of fried courgettes in the bottom of a shallow ceramic dish.
8
Scatter over a portion of the chopped garlic, torn basil, and torn mint.
9
Drizzle with a spoonful of white wine vinegar and a light pinch of black pepper.
10
Repeat layering the remaining courgettes, herbs, garlic, and vinegar until all ingredients are used.
11
Cover the dish and leave to marinate at room temperature for at least two hours before serving.

Chef's tips

Allow the concia to rest for several hours or overnight; the flavour deepens significantly as the courgettes absorb the vinegar and herbs. Use ribbed Romanesco courgettes if available, as their firmer texture holds up better to frying.

Ingredient substitutions

Romanesco courgettes → standard dark green courgettes, sliced slightly thicker so they retain structure
white wine vinegar → red wine vinegar or apple cider vinegar for a slightly softer acidity

Storage

Store covered in an airtight container in the refrigerator for up to four days.

Reheating

Do not reheat; serve chilled or bring to room temperature for thirty minutes before eating.

Common mistakes to avoid

•Overcrowding the pan during frying, which steams the courgettes rather than browning them.
•Slicing courgettes too thinly, causing them to burn or disintegrate during marination.
•Serving immediately without allowing the flavours to infuse in the vinegar marinade.

Serving suggestions

Serve at room temperature as part of a traditional Roman antipasto platter alongside crusty bread.Pair with fresh mozzarella di bufala or sheep's milk ricotta to balance the sharp vinegar marinade.Enjoy as a summery side dish alongside grilled fish or roasted meats.