Zucchine a Scapece

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (plus 4 hours marinating time)

Servings: 4

Origin

• Region: Campania (Naples)

• Historical Context: The term scapece stems from the Spanish escabeche, a preservation method brought to Naples during centuries of Spanish rule. It relies on a high-acid marinade to keep cooked vegetables fresh in the summer heat.

Description

Crisp, round slices of zucchini fried in olive oil until beautifully golden, then marinated in a sharp, vibrant dressing of white or red wine vinegar, crushed garlic, and an abundance of fresh mint leaves.

Presentation

Served cold or at room temperature. It is presented in small flat bowls, allowing the zucchini to sit in its pools of tangy, mint-infused oil.

Ingredients

• 4 medium zucchini (sliced into 1/4-inch thick rounds)

• 100ml extra virgin olive oil (for shallow frying)

• 45ml white wine vinegar

• 2 garlic cloves, sliced thin or smashed

• 1 large bunch of fresh mint leaves, torn by hand

• Fine sea salt, to taste

Step-by-Step Directions

1. Dry the Zucchini: Arrange the zucchini slices in a single layer on a clean kitchen towel. Let them air-dry for at least 30 minutes before frying. This reduces moisture and ensures a good sear.

2. Shallow Fry: Heat the extra virgin olive oil in a wide skillet over medium-high heat. Fry the zucchini slices in batches so the pan isn't crowded, cooking for 3–4 minutes per side until they turn deeply golden-brown.

3. Drain: Remove the slices with a slotted spoon and place them in a shallow dish. Do not drain them completely dry on paper towels; a little of the frying oil should remain. Season lightly with salt.

4. Layer: In a glass or ceramic serving dish, place a layer of fried zucchini. Scatter a few garlic slices and torn mint leaves over them. Repeat with the remaining zucchini, garlic, and mint.

5. Marinade: Drizzle the white wine vinegar evenly over the top of the assembled layers.

6. Rest: Cover the dish and let it marinate in a cool place or refrigerator for at least 4 hours (ideally overnight) before serving, allowing the vinegar to soften the zucchini and marry with the mint.

Optional Variations

• Zucchine alla Scapece con Peperoncino: Toss a few thin slices of fresh red chili pepper into the layers alongside the garlic for a spicy touch.

Cooking Tips

• Let the zucchini fry until they are genuinely browned. Under-fried zucchini will become mushy and soggy once the vinegar marinade is added, whereas caramelized edges retain their texture.

Nutrition Facts

• Calories: 150 kcal

• Carbohydrates: 6g

• Protein: 2g

• Fat: 13g

• Sodium: 110mg