Stanley Tucci’s 4-Ingredient Dish Is the Best Way to Use up Summer Zucchini

It’s nearing the end of summer, which means that it’s that time of year when you can’t seem to use your zucchini fast enough. Whether it’s from the farmers’ market, your garden, or a friend of your second cousin’s garden, everyone is trying to find ways to get rid of their final summer crop.

Seemingly, Stanley Tucci is in the same boat as the actor recently posted his recipe for concia di zucchine—a popular Roman dish—on Instagram.

“This is what you get in Rome very often as an appetizer. They’re really good—I haven’t made them for a long time,” Tucci said.

It’s no secret that the Tucc loves zucchini, especially after the zucchini pasta, Spaghetti alla Nerano, that the “Searching for Italy” star raved about went viral in 2022. However, while the main ingredients are the same, this four-ingredient zucchini dish is a little bit lighter—and certainly easier to make than the fried zucchini pasta.

Traditionally, concia di zucchine is made with fried zucchini marinated in olive oil, garlic, mint, and white wine vinegar. Tucci skips the frying step and, instead, sautés his thinly sliced zucchini rounds in the olive oil and garlic, then adds vinegar and mint.

He adds everything to a “vessel”—aka a bowl—before he claims to be “babbling,” in true Stan form, and signs off. However, because of the abrupt ending, Tucci missed the opportunity to tell his followers one of the most important parts of the recipe: concia di zucchine is meant to be served chilled.

Normally, you’d chill the bowl of zucchini overnight to cool it and allow the vinegar, garlic, and mint flavors to marinate. It’s not clear if Tucci followed that step or simply dug in whenever the zucchini was done—or maybe slightly cooled. Either way, we wouldn’t blame him for not waiting an additional eight hours to try the garlicky, tender zucchini.

So, when and how you enjoy it is up to you, too. While Tucci said he likes to eat the zucchini as an appetizer, this dish would also make a great side for any meat or fish entrée you like.

If you've watched any of Tucci’s videos in the past, you know that he rarely gives a real recipe to follow. In this case, that’s okay because you can measure depending on how much zucchini you use or by taste—but we’ve developed an easy recipe for you, just in case you need some extra guidance.

How to Make Stanley Tucci’s Concia di Zucchine

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 large zucchini, thinly sliced (in rounds or lengthwise)
• 1 tablespoon white wine vinegar
• Mint leaves, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and zucchini. Cook until zucchini is lightly browned and tender.
2. Transfer zucchini to a bowl and cover with white wine vinegar and mint leaves. Chill in the refrigerator until cool and serve.