Marinated fried zucchini (Zucchine scapece) from Australian Gourmet Traveller Magazine, March 2015: The Big Italian Issue (page 124) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on December 27, 2016

    Really easy addition to an antipasto platter. I don't think my vinegar was sharp enough, a sharper vinegar would have pepped it up even more. Very tasty way to use up a lot of zucchini

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