Zucchini alla Scapece: A Taste of Southern Italy

If you’re craving a light, refreshing Italian dish that bursts with flavor, Zucchini alla Scapece is a must-try. It’s a traditional dish from Naples, featuring fried zucchini marinated in a tangy, garlicky mint vinaigrette. Let me show you how I make this classic recipe from my own personal experience, and we’ll explore some easy variations to suit different dietary needs.

What to Expect

When you take your first bite of Zucchini alla Scapece, you’ll notice the perfect balance of crispy zucchini with a burst of refreshing mint and garlic. The vinegar adds a delightful tang, making it a bright and satisfying side dish that complements any meal. This recipe is particularly perfect during summer months when zucchinis are in season, and you want something light yet full of flavor.

Cost of Ingredients

This dish is budget-friendly, with most ingredients readily available and inexpensive. You can expect to spend around $8-10 for the whole dish, depending on the quality of your olive oil and fresh herbs.

Ease of Cooking

This is a beginner-friendly recipe, even if you’re new to frying vegetables. Just keep an eye on the zucchini while frying to prevent burning, and you’ll be golden. The marination step adds a bit of wait time, but trust me, it’s well worth it.

Prep Time

• 15 minutes

Cook Time

• 15 minutes

Time to Stand

• 30 minutes (for marination)

Total Time

• 1 hour

Servings

• 4 servings

Calories (per serving)

• 180 calories

Cuisine

• Italian

Course

• Appetizer or Side Dish

Equipment Needed

• Frying pan
• Slotted spoon
• Mixing bowl
• Knife
• Cutting board
• Paper towels
• Tongs or spatula
• Check out the must-have equipment and ingredients for creating a Savory   #zucchiniallascapece  here.

Ingredients

• 4 medium zucchinis, thinly sliced
• 1/2 cup olive oil (for frying)
• 2 cloves garlic, finely sliced
• 1/4 cup red wine vinegar (or white wine vinegar)
• 2 tbsp fresh mint leaves, chopped
• Salt and pepper to taste
• Check out the must-have equipment and ingredients for creating a Savory   #zucchiniallascapece  here.

Step-by-Step Method

1. Slice the Zucchini

Begin by washing and thinly slicing your zucchinis. You want them to be about 1/4 inch thick to ensure they fry evenly. From my overall experience, it’s best to use fresh, firm zucchinis for the best texture. Lay the slices on a paper towel and sprinkle a little salt to draw out moisture.

2. Fry the Zucchini

Heat the olive oil in a frying pan over medium-high heat. Once hot, fry the zucchini slices in batches, making sure not to overcrowd the pan. Fry them until they’re golden brown on both sides, which should take about 3-4 minutes per batch. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate to drain excess oil.

3. Prepare the Marinade

In a small bowl, mix the red wine vinegar, garlic slices, and chopped mint. Season with salt and pepper. Based on my overall experience, letting the garlic and mint sit in the vinegar for a couple of minutes helps infuse the flavors better.

4. Marinate the Zucchini

Once the zucchini has cooled slightly, place it in a shallow dish and pour the marinade over it. Toss gently to coat all the slices. Cover the dish and let the zucchini marinate for at least 30 minutes. This gives the zucchini time to absorb the tangy, herby flavors.

5. Serve

After marination, your Zucchini alla Scapece is ready to be served! It can be enjoyed warm, at room temperature, or even chilled. Drizzle a bit of the leftover marinade over the top before serving for extra flavor.

Tips and Variations

• For a lighter version: If you want to make it healthier, you can grill or oven-roast the zucchini instead of frying it. Toss the slices in a bit of olive oil and roast at 200°C (400°F) for about 15 minutes, flipping halfway through.
• Dietary substitutions:
  • For a gluten-free version, this recipe is naturally gluten-free, so no changes needed!
  • If you’re watching your oil intake, use an air fryer for a lower-fat version of the zucchini.
• Mint alternatives: If you’re not a fan of mint, basil makes an excellent substitute. From my own personal experience, I find that basil adds a slightly sweeter touch that pairs well with the vinegar.
• Make it vegan: This dish is already vegan-friendly, but you can also swap the vinegar with lemon juice for a slightly different tang.
• Check out the must-have equipment and ingredients for creating a Savory   #zucchiniallascapece  here.

I hope this guide has made making Zucchini alla Scapece seem a little less daunting. Please, be honest, and let me know in the comment below how it turned out. I like to hear feedback from a real person like you, so please, leave your honest comment.