Recipe Guide for Zucchine alla Scapece

Let me show you how I make Zucchine alla Scapece, a wonderfully flavorful dish from the heart of southern Italy, particularly from Naples. This dish uses zucchini fried until crispy and then marinated in a zesty vinegar and mint mixture, creating a perfect balance of savory and tangy flavors. From my own personal experience, it’s a fantastic way to enjoy zucchini during the summer months when they’re in full season.

What to expect:

Expect a crunchy, flavorful dish with a fresh, herby marinade. The combination of vinegar and mint is refreshing, and the frying process ensures the zucchini retains its texture while absorbing the marinade beautifully. The dish is best served cold or at room temperature, making it a perfect make-ahead option.

Ingredients:

• 2 lbs (900 g) baby zucchini
• 2 cloves garlic, minced
• ⅓ cup fresh mint, coarsely chopped
• ¼ cup white wine vinegar
• 2.25 cups (600 ml) extra virgin olive oil
• Salt to taste
• Black pepper (optional)
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Prep time: 2 hours
Cook time: 10 minutes
Total time: 2 hours (including marinating)
Ease of cooking: Moderate
Servings: 4
Calories per serving: 89
Cost of ingredients: Moderate (depends on local zucchini prices)
Cuisine: Italian, Southern (Neapolitan)
Course: Side dish

Equipment needed:

• Frying pan or deep fryer
• Paper towels
• Mixing bowl
• Knife and cutting board
• Stove or heat source for frying
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Instructions:

1. Prepare the marinade: Mince the garlic and chop the fresh mint. Mix them with the vinegar and about 3 tablespoons of olive oil in a bowl. Set aside.
2. Cut and dry the zucchini: Slice the zucchini into ⅛ to ¼-inch thick rounds. Salt the zucchini slices and let them rest for about 10 minutes. This will draw out moisture. Afterward, place the zucchini slices on a rack or paper towels to dry for an hour.
3. Fry the zucchini: Heat the olive oil in a frying pan to between 338°F (170°C) and 356°F (180°C). Fry the zucchini in batches until golden, about 2-3 minutes per batch. Transfer the fried zucchini onto paper towels to drain excess oil.
4. Marinate and store: Toss the fried zucchini in the prepared marinade and store in an airtight container. Refrigerate for at least 8 hours to allow the flavors to meld. This dish improves after a day or two.

Variations:

• For a lighter version: You can opt for air-frying the zucchini instead of deep-frying.
• Herb substitutions: If you’re not a fan of mint, you can replace it with basil for a different flavor profile.
• Dietary needs: This recipe is naturally vegetarian and gluten-free. If you’re vegan, ensure you use a plant-based olive oil.

Tips:

• Double frying technique: For extra crispy zucchini, you can fry them in two stages, letting them rest in between to crisp up even more.
• Zucchini choice: I recommend using baby zucchini as they have firmer flesh, which holds up better during frying.
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Nutritional Information per Serving:

• Calories: 89
• Fat: 8g
• Carbohydrates: 4g
• Protein: 1g
• Fiber: 1g

I hope this guide has made making Zucchine alla Scapece seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!