Concia de abobrinha

Concia di zucchine is a traditional dish originating from Roman Jewish cuisine. The dish is usually made with a combination of Roman zucchini (characterized by a slightly bitter flavor), olive oil, parsley, mint, garlic, and white wine vinegar. The zucchini is thinly sliced, fried in oil until golden, and sprinkled with salt. Next, the fried slices are layered in a baking dish and topped with chopped parsley, mint, a drizzle of olive oil, sliced garlic, and a sprinkle of white wine vinegar. The process is repeated until the dish is full, and it's then chilled overnight. Concia di zucchine is typically served as an appetizer in the summer or as an accompaniment to meat and fish dishes.