Cold Rice with Zucchini alla Scapece

Salt is used both for cooking the rice and for seasoning.

Cook the rice. Meanwhile, fry the zucchini cut into slices. Drain the rice and rinse under cold running water, then refrigerate. Dry the fried zucchini on kitchen paper.

Season the zucchini with vinegar, mint, salt, and pepper. Refrigerate.

Add the seasoned zucchini to the rice, mix and plate, sprinkle with thinly sliced lemon zest. If desired, add a drizzle of extra virgin olive oil.