Saused zucchinis

March 30, 2011


  • 1 kg of zucchini
  • 4 cloves of garlic
  • 5 sage leaves
  • 5 mint leaves
  • 1.5 dl of extra virgin olive oil
  • 1 dl of white vinegar
  • extra virgin olive oil for frying
  • salt


Wash the zucchini and cut into strips; fry them in a pan with olive oil.

Pass them on absorbent paper and salt them lightly.

Place them in a bowl. Now prepare the “carpione” (the italian name for this preparation).

Pour the olive oil into a saucepan, add a pinch of salt, sage and mint leaves and crushed garlic cloves; then bring to a boil and let the garlic fry briefly, until golden brown.

At this point add the vinegar and let it all simmer for a few seconds.

Pour the hot sauce on the zucchini and let it rest.

Serve the “carpione” cold.

The aromas of sage and mint make the dish pleasing.


Photo Credit: Nociveglia