📝 About This Recipe
Hailing from the sun-drenched streets of Naples, Zucchine alla Scapece is a masterclass in balancing textures and bold flavors. Firm rounds of zucchini are fried until golden and then marinated in a sharp, aromatic bath of white wine vinegar, garlic, and fresh mint. It is a quintessential Italian antipasto that tastes even better the next day, capturing the very essence of a Mediterranean summer.
🥗 Ingredients
Main Ingredients
- 1 kg Zucchini (medium-sized, firm, and dark green)
- 500 ml Extra Virgin Olive Oil (high quality for frying)
- 1 teaspoon Fine Sea Salt (plus more for seasoning)
The Scapece Marinade
- 100 ml White Wine Vinegar (sharp and high quality)
- 2 tablespoons Water (to slightly mellow the acidity)
- 3 pieces Garlic Cloves (peeled and thinly sliced)
- 1 large bunch Fresh Mint Leaves (torn by hand to release oils)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1 pinch Sugar (optional, to balance the vinegar)
👨🍳 Instructions
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1
Wash the zucchini thoroughly and pat them completely dry with a kitchen towel. Trim the ends and slice them into uniform rounds about 3-4mm thick.
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2
Spread the zucchini slices out on a clean tray or wooden board and let them air-dry for at least 1 hour. This traditional step reduces moisture and ensures a better fry.
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3
In a deep, heavy-bottomed frying pan, heat the extra virgin olive oil to approximately 170°C (340°F). The oil should be hot but not smoking.
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4
Fry the zucchini in small batches to avoid crowding the pan, which would lower the temperature and make them soggy. Cook until they are a deep golden brown on both sides, about 4-5 minutes per batch.
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5
Use a slotted spoon to remove the zucchini and place them on a plate lined with paper towels to drain excess oil. Season immediately with a light sprinkle of sea salt.
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6
While the zucchini are cooling slightly, prepare the marinade. In a small saucepan, combine the white wine vinegar, water, and a pinch of sugar if using.
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7
Bring the vinegar mixture to a gentle simmer over medium heat for 2 minutes, then remove from the heat.
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8
In a ceramic or glass dish (avoid metal to prevent a metallic taste), create a layer of fried zucchini.
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9
Scatter a few slices of garlic, several torn mint leaves, and a dusting of cracked black pepper over the layer.
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10
Repeat the layers of zucchini, garlic, and mint until all ingredients are used.
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11
Pour the warm vinegar mixture over the layered zucchini, ensuring the liquid reaches the bottom layers.
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12
Cover the dish with plastic wrap and let it marinate at room temperature for at least 4 hours. For the best flavor, refrigerate overnight and bring back to room temperature before serving.
💡 Chef's Tips
Sun-drying the zucchini slices for an hour before frying is the secret to a firm texture. Use high-quality extra virgin olive oil for frying as it imparts a specific flavor characteristic of the Neapolitan tradition. Never chop the mint with a knife; always tear it by hand to prevent the leaves from oxidizing and turning bitter. If the vinegar is too sharp for your palate, you can increase the water ratio slightly, but the dish is meant to be punchy. Avoid using very large zucchini as they contain too many seeds and excess water.
🍽️ Serving Suggestions
Serve as a classic antipasto alongside slices of crusty sourdough or focaccia to soak up the marinade. Pairs beautifully with fresh buffalo mozzarella or creamy burrata cheese. Excellent as a side dish for grilled white fish or roasted chicken. Enjoy with a chilled glass of Greco di Tufo or a crisp Falanghina wine. Incorporate leftovers into a sandwich with provolone cheese and salty prosciutto.