Zucchine alla Scapece

June 25, 2014
4 Ratings
  • Serves 3 to 4, as a side
Author Notes

This zesty dish is a summer time favorite in Naples. Served cold the day after it's been made, it makes a wonderful side dish or antipasto. It can be a meal in itself topping some crostini or toasted bread. Don't be shy to make a big batch of it -- conserved in vinegar and kept in the fridge, it will keep for about a week.

Depending on your tastes, some prefer to use a mixture of half vinegar, half water -- or even white wine, boiled to remove the alcohol -- before pouring, while still hot, over the vegetables.

For a mild, nutty garlic flavor, place the garlic cloves in the oil to infuse as it's warming up. Garlic lovers might enjoy simply slicing and placing the raw slices among the zucchini to marinate. Not a fan of garlic? Leave it out. A must, however, is the mint; it gives the whole dish, along with the vinegar, a wonderfully refreshing lift. —Emiko

What You'll Need
  • 5 to 6 medium zucchini, washed and patted dry
  • 2 to 3 pinches salt
  • Olive oil for frying
  • 1/3 cup red or white wine vinegar
  • Handful of mint leaves
  • 1 to 2 cloves of garlic, to taste
  1. Thinly slice the zucchini in rounds or lengthways and lay them in a baking dish or similar container, sprinkling salt over each layer. Set aside for roughly two hours, then rinse the salt off and pat dry with paper towels.
  2. Fill a wide and deep skillet with olive oil, about 1 to 2 centimeters (3/4 inch) deep. Add the garlic if you're using it to infuse the oil, and turn the heat to medium. Remove the garlic once golden. Over medium heat, fry the zucchini slices in batches until they are golden and tender. Transfer to a plate lined with paper towels to absorb any excess oil.
  3. Place the zucchini in a container (preferably with a lid, for keeping in the fridge) and pour the vinegar over it, then add the mint leaves and (if using) the sliced garlic. Combine well and cover. Keep in the fridge for at least a few hours before eating – it's even better left to sit overnight. This dish keeps well, covered and stored in the fridge, for about a week.

See what other Food52ers are saying.

  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Emiko
  • beejay45
  • Douglas Boyce
    Douglas Boyce

5 Reviews

beejay45 August 8, 2014
This sounds great. I'm always looking for something new for the antipasto/mezze platter and this is going into my list . Like the hint of mint, too. Thanks!
Dina M. July 2, 2014
i'm confused by step 3 "place the zucchini in a container..and pour it over the vinegar"--does that mean the zucchini and the oil you fried it in?

Emiko July 2, 2014
No, just the zucchini. You'll see in step 2 that the zucchini are drained off onto paper towels! So you're just putting the fried zucchini in a container to marinate in the vinegar. Hope that helps.
Douglas B. July 1, 2014
Marzella Hazan makes a fried Zucchini dish which is absolut delish served over spagetti. Adding a pickled layer will send it over the top for sure
Emiko July 1, 2014
Oh yes! Delicious idea.