Roman
Roman Marinated Zucchini
by Cucina con Ruben · 548K subscribers on YouTube
A classic Jewish-Roman dish: fried zucchini marinated in vinegar, oil, garlic, and aromatic herbs. Perfect as an appetizer or side dish, best after 24 hours of marinating.
- Difficulty
- medium
Ingredients
11 items- Roman ZucchiniPreferably Roman zucchini (or any fresh zucchini)
- White Wine VinegarWhite wine vinegar
- Extra Virgin Olive OilFor the dressing; use a good quality extra virgin olive oil
- Frying OilNeutral oil for deep frying (e.g., seed oil); enough to submerge the zucchini
- SaltTo taste
- GarlicCloves, halved
- BasilFresh leaves, torn
- ParsleyFresh, chopped
- Homemade Bread(optional) — Rustic bread for bruschetta (optional serving suggestion)
- Chili Pepper(optional) — Red chili flakes, optional (especially if using eggplant variation)
- Mint(optional) — Fresh mint leaves, optional (as a substitute for basil)
Method
- Cut the zucchini crosswise into slices about 5 mm thick.
- Heat frying oil to 180°C. Fry the zucchini in batches, without overcrowding, until deep golden brown (about 40 seconds after turning golden). Drain on paper towels.
- In a large bowl, prepare the dressing: combine chopped parsley, torn basil, halved garlic cloves, white wine vinegar, extra virgin olive oil, and salt. Mix well.
- Add the still-warm fried zucchini to the dressing and toss gently to coat. Let marinate for at least 1 hour, or preferably overnight (24 hours) in the fridge.
- Optional: For bruschetta, toast slices of rustic bread, rub with a garlic clove, and drizzle with a little olive oil.
- Serve the marinated zucchini on the bruschetta or as a side dish. Garnish with additional herbs if desired.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
