Zucchini alla scapece, fried and marinated with mint
Neapolitan zucchini alla scapece: zucchini slices fried and marinated in oil, vinegar, garlic and fresh mint. A summer sweet and sour side, even better after a few hours.
Are you looking for real zucchini alla scapece, the Neapolitan kind that is fried and marinated and smells of mint and summer?
Then this recipe is exactly what you need. Zucchini alla scapece are thin slices of zucchini, fried and then left to rest in a marinade of garlic, vinegar and fresh mint. It is a simple, humble side, but the flavour is anything but plain: sweet and sour, aromatic and fresh in just the right measure.
The secret lies in the marinade. Frying gives the zucchini their golden sweetness, while the vinegar and garlic make them lively and the oil softens them. It is a balance built through resting, not through rushing.
It has at least three clear advantages: it is completely vegan, it can be made ahead with very few ingredients, and it improves over the hours, as the mint and vinegar truly sink into the slices.
A useful tip: pat the fried zucchini dry on paper towels before dressing them, so the scapece stays tasty and never greasy. And if you want to lighten it up, you can grill the zucchini instead of frying them, though the classic version stays the fried one.
Serve them cold or at room temperature, never hot: the resting is what makes them special. They keep in the fridge for two or three days in a sealed container, growing even more flavourful.
Ready? Let’s make the zucchini alla scapece.
Steps
- Wash the zucchini, trim the ends and cut them into thin 3-4 mm slices.
- Fry them in hot oil, a few at a time, until golden (about 5 minutes), then drain on paper towels and salt them.
- Prepare the dressing with chopped garlic, torn mint, vinegar, a drizzle of extra virgin olive oil and salt.
- Layer the zucchini in a bowl, drizzling each layer with the aromatic marinade.
- Cover and let marinate in the fridge for at least 2 hours, longer if you can. Serve cold or at room temperature.
Helpful tips
The marinade makes the dish: the longer they rest, the more the zucchini soak up the garlic, mint and vinegar.
For a lighter version, grill or roast the zucchini in the oven instead of frying them.
Pat the fried zucchini dry well before dressing them, so the scapece does not turn out greasy.
Great as a side, a starter or on toasted bread. They keep for 2-3 days in the fridge.
Average nutrition per serving
- Calories
- 140 kcal
- Carbohydrates
- 6.0 g
- Sugars
- 4.0 g
- Protein
- 2.0 g
- Fat
- 12.0 g
- Saturated fat
- 1.6 g
- Fiber
- 2.0 g
- Sodium
- 220 mg
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