Wednesday, July 24 2024

Zucchini alla Scapece is a dish that captures the essence of Italian summers, where the humble zucchini is transformed into an appetizing appetizer that sings with the flavors of the Mediterranean.

This traditional recipe, from the sunny regions of southern Italy, calls for thinly sliced zucchini, fried to perfection and then marinated in a vibrant blend of white wine vinegar, fresh garlic and aromatic mint. It is a celebration of simple ingredients that come together to create a symphony of flavor and texture.





  • 2.2 lbs (1 kg) of young, firm zucchini
  • Extra virgin olive oil for frying
  • 3 cloves of garlic
  • A bunch of fresh mint
  • White wine vinegar, about 1/2 cup (100 ml)
  • Salt to taste
  • Black pepper to taste (optional)


  1. Preparation of Zucchini:
    • Wash the zucchini and slice them into rounds about 1/8 to 1/5 inch (3-5 mm) thick.
    • Lightly salt the slices and let them rest so they can release their water content (about 30 minutes).
  2. Frying:
    • In a large frying pan, heat a generous amount of olive oil and fry the zucchini slices in batches until they are golden brown on both sides.
    • As they are done, transfer them to paper towels to drain the excess oil.
  3. Preparing the Scapece Marinade:
    • In a bowl, create an emulsion with white wine vinegar, finely chopped garlic, and hand-torn mint leaves. Season with salt and, if you like, a pinch of black pepper.
    • In a wide container, arrange a layer of fried zucchini, then drizzle with some of the vinegar, garlic, and mint emulsion.
    • Continue layering zucchini and emulsion until all ingredients are used up.
  4. Resting:
    • Cover the container and let the zucchini alla scapece rest in the refrigerator for at least 4 hours, but overnight is best. This allows the flavors to meld together nicely.
  5. Serving:
    • Serve the zucchini alla scapece cold as an appetizer or side dish, accompanied by slices of rustic bread.

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