Zucchini scapece with mozzarella and bread

Ingredients

For 1 serving

• Zucchini300 g
• Extra virgin olive oil1 tablespoon
• White wine vinegar1 tablespoon
• Mint4 g
• Garlic1 clove
• Mozzarella80 g
• Bread50 g
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: June – September

Method

1. Wash and trim the courgettes, slice them into rounds about half a centimetre thick and pat them dry with a tea towel.
2. Heat half the extra virgin olive oil in a large pan over medium-high heat and fry half the courgettes for 5 minutes, turning, until golden and just soft; repeat with the remaining oil and courgettes. Cooking them in two batches stops them stewing in their own juices.
3. As they are done, transfer them to a shallow dish and dress with the peeled, thinly sliced garlic, torn mint leaves, vinegar and salt.
4. Leave them to absorb the flavours for at least 15 minutes at room temperature, stirring once.
5. Serve the courgettes with the sliced mozzarella and the bread.