40 | EDIBLE PORTLAND SUMMER 2025 Bright with vinegar and fresh herbs, this is a refreshing way to use young, early- season zucchini (forget the big, spongy specimens), and it’s perfect for piling onto Bruschetta (page 6) or adding to a platter of antipasti with other fresh or roasted vegetables. But I think I love it best of all paired with golden panelle (chickpea fritters). In Livorno, you’ll often find marinated eggplant and crispy slabs of panelle tucked into soft rolls to make the classic cinque e cinque sandwich, but I love zucchini scapece so much I use that and skip the bread so it can really shine. Frying the zucchini slices removes some of the moisture so they stay firm while marinating, and the oil they soak up in the process tames the vinegar bite. The method works wonderfully well for eggplant, too. The golden fritters, gorgeously crispy outside and wonderfully luscious inside, are naturally gluten- free and are ideal accompaniments to pre dinner bubbles and spritzes. Use good olive oil in the batter, but for frying this is a good time to use older vintages of olive oil that have been hanging out in the back of your cabinet or opt for vegetable oil. This recipe makes a big batch of marinated zucchini, and you’ll be happy it does. It keeps for a week and is so delicious to have on hand. ZUCCHINI ALLA SCAPECE CON PANELLE Marinated Zucchini with Chickpea Fritters By Cathy Whims | Photo by John Valls
RkJQdWJsaXNoZXIy MTcxMjMwNg==