Roman Fried and Marinated Zucchini

Concia: Fried and marinated zucchini from “Tasting Rome.” Image by Kristina Gill

By Katie Parla and Kristina Gill July 18, 2016

Taste Testing ‘Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City’
Spaghetti With Dandelion Greens and Cured Fish Roe

Serves 4–6 as a side dish or makes 3–4 sandwiches

2 garlic cloves, thinly sliced
¼ cup fresh mint or basil leaves, finely chopped, plus more for garnish
2/3 cup white wine vinegar
Neutral oil, for frying
6 or 7 zucchini, cut into ¼-inch-thick rounds (6½ cups sliced)
1 teaspoon sea salt
Extra-virgin olive oil, for dressing

1) Combine the garlic, mint and vinegar in a medium bowl and set aside.

2) Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350° F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to the rack to drain. Season with the salt.

3) Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.

4) Serve garnished with additional fresh mint and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread such as Passi’s Ciabattina, fill with concia, and drizzle with some leftover marinade.

Note: If the zucchini are very bitter, salt them in advance. Place the zucchini slices in a colander set over a bowl or over the sink and sprinkle with salt. Allow the slices to sit for an hour or two; some liquid will drain out. Rinse and pat dry before frying.

Reprinted from “Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City.” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

— Rachel Fishman Feddersen, Publisher and CEO