Concia is an Italian dish from the Jewish tradition in Rome. This recipe comes from Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill.
- 2 clove garlic (peeled and thinly sliced)
- ¼ cup finely chopped mint leaves
- 2/3 cup white wine vinegar
- neutral oil (as needed for frying)
- 6–7 zucchini (cut into ½‑inch rounds)
- 1 teaspoon kosher salt
- whole mint leaves (as needed for garnish)
- extra-virgin olive oil (for drizzling)
Combine garlic, mint, and vinegar in a medium bowl and set aside.
Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350 degrees F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to rack to drain. Season with the salt.
Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
Serve garnished with whole mint leaves and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread, fill with concia, and drizzle with leftover marinade.