Directions:
- Heat 1/3 cup oil over medium-high heat.
- Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
- Sprinkle generously with salt and pepper.
- Sprinkle with half of the garlic, basil, and mint leaves.
- Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
- Sprinkle generously with salt and pepper.
- Sprinkle the remaining garlic, basil, and mint leaves over.
- Drizzle the vinegar over the vegetable mixture and toss gently to coat.
- Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
- Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread, fish or chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.92 Kcal (1080 kJ) | ||
| Calories from fat | 206.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.9g | 35% | |
|---|---|---|---|
| Sodium | 75.06mg | 3% | |
| Potassium | 455.8mg | 10% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 59.3mg | 330% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.01 Kcal (674 kJ) | ||
| Calories from fat | 128.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 35% | |
|---|---|---|---|
| Sodium | 46.86mg | 3% | |
| Potassium | 284.54mg | 10% | |
| Total Carbs | 7.54g | 4% | |
| Sugars | 3.18g | 20% | |
| Dietary Fiber | 2.63g | 17% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 8.9mg | 24% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 37mg | 330% | |
| Calcium | 38.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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