Zucchini And Carrot A Scapece Recipes

ZUCCHINI AND CARROT A SCAPECE

Steps:

• 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.

SAUTéED CARROTS AND ZUCCHINI

Steps:

• In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.