Zucchini alla Poverella 

My grandfather grew zucchini like weeds and so my Nonna was always trying various ways to cook it. As a kid, I loved this recipe, but as it reminded them of their poorer days in Naples, they did not. The mint is so brilliant in this dish…and great for digestion.

Makes 2-3 servings

Ingredient List:

• 4 medium zucchini, sliced into thin rounds
• Extra virgin olive oil
• 3-4 cloves fresh garlic, peeled, left whole
• Sea salt
• Crushed red chili flakes
• 1 small bunch fresh mint, leaves removed from stems, left whole
• Juice of ½ fresh lemon

Step By Step Instructions:

After slicing zucchini, arrange in a single layer on a tea or smooth dish towel for 3 hours or as long as overnight to dry.

Place olive oil in a deep skillet to generously cover the bottom over medium heat. Add garlic cloves and cook, stirring until they begin to brown, about 10-15 seconds. Using a slotted spoon, remove and discard the garlic.

In batches, add zucchini slices, lightly seasoned with salt and chili flakes. You want enough zucchini in the pan to be full, but with room to stir. I usually do two batches. Cook zucchini, stirring until golden and beginning to crisp at the edges. Using a slotted spoon, transfer to a parchment paper-lined sheet tray to drain. Repeat with the balance of zucchini. 

Before serving, toss zucchini with mint and lemon juice. Serve warm or chilled.