Cold rice with Scapece-style zucchini

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

Cook the rice. Meanwhile, fry the zucchini cut into rounds. Drain the rice and run it under cold running water, then keep it in the fridge. Drain the fried zucchini on kitchen paper.

Season the zucchini with vinegar, mint, salt and pepper. Keep in the fridge.

Add the seasoned zucchini to the rice, mix and plate, sprinkle with thin strips of lemon zest. If you like, add a drizzle of extra virgin olive oil.