Zucchine alla Scapece
Zucchine alla scapece are thin slices of zucchini, fried until golden, then layered with fresh mint, olive oil, garlic, and a splash of vinegar. Typical of the city of Naples, this dish is made with just a few simple and Mediterranean ingredients.
I love them piled on top of a slice of crusty bread, like a summery bruschetta. Sometimes I’ll add a spoonful of burrata or stracciatella cheese if I’m feeling fancy, but honestly, they’re so flavorful that I often just eat them plain.
My husband, on the other hand, has a very specific favorite: zucchine alla scapece in a panino with slices of caciocavallo campano. It’s rich, tangy, cheesy, and completely satisfying. Not gonna lie, it’s a pretty great combo.
Recipe For Zucchine alla Scapece With Photos
Grab your zucchini. We usually choose zucchine romanesche, but regular zucchine works too, just try to pick small or medium ones, not those baseball bats that show up in late summer.
Give them a good wash, trim off the ends, and slice them into thin rounds. Not paper-thin, just enough so they cook evenly and get those lovely golden edges.
Now, heat up some oil in a big pan. I usually go with extra virgin olive oil for frying, but if you’re team sunflower oil all the way, that works too.
Once the oil’s hot, start frying the zucchini in batches. Don’t try to cram them all in or you’ll end up steaming them instead of getting that nice golden brown color. You want them tender with a bit of crisp, not sad and soggy.
As you finish each batch, transfer the zucchini to a bowl. Once they’re all done, pour in a splash of white wine vinegar (or apple cider vinegar if that’s what you have).
Toss in a handful of fresh mint leaves—don’t chop them too small, I like them whole or just torn—and add a generous glug of good extra virgin olive oil. Next, add one or two cloves of garlic, thinly sliced. Then season with salt and pepper.
Give everything a good stir. You want the zucchini to soak up all that tangy, herby, garlicky marinade.
Now here comes the hard part: waiting. Cover the bowl and let the zucchini rest for at least two hours at room temp. If you can make them the night before, even better—they just get better the longer they sit.
These zucchine alla scapece are one of my favorite summer Italian side dishes. Bright, fresh, and perfect for picnics, antipasti platters, or just sneaking bites out of the fridge.
A few little tips and notes from my kitchen
- I don’t deep fry the zucchini. I know some traditional recipes do, but I actually prefer to pan-fry them in just a bit of oil. That way, they get those gorgeous golden-brown edges and even a few charred spots here and there, that’s exactly how my Italian suocera taught me!
- The longer the zucchine alla scapece sit, the better they taste. Seriously, if you can resist eating them right away, try to let them rest a few hours (or overnight) so they soak up all that tangy minty marinade.
- Always keep them in the fridge. Especially during summer, don’t leave them sitting out too long unless you’re eating them all the same day.
- Want to switch things up a bit? You can toss in a few fresh basil leaves too. I’ve noticed in Rome it’s quite common to mix mint and basil in this dish, and honestly, it’s a lovely combo of fresh, fragrant, and super summery flavors.
Storing For Best Flavor
Once my zucchine alla scapece had time to marinate (at least 2 hours, but overnight is even better), I transfer them to an airtight container and pop them in the fridge. I like to use glass containers because they keep the flavors better.
Make sure they’re fully coated in the marinade, if they look a little dry, you can drizzle in a bit more olive oil and vinegar to keep them nice and juicy. They’ll keep well in the fridge for up to 3-4 days.
If you’re planning to serve them as an antipasto or bruschetta topping, just take them out of the fridge 10–15 minutes before serving to take off the chill. That way, the flavors come through even more.
More Italian Summer Recipes
Loved my zucchine alla scapece recipe? Try also those lovely summer dishes and enjoy them this season!
Want to see how I make this recipe? Come hang out with me on TikTok and YouTube!
Print the recipe
Neapolitan Zucchine alla Scapece
Ingredients
- 2.2 lb romanesche zucchini (or small regular zucchini)
- ⅓ cup wine vinegar (white or red)
- 2 cloves garlic (peeled and thinly sliced)
- 1 bunch fresh mint leaves
- extra virgin olive oil (as needed)
- salt and pepper (to taste)
Instructions
- Wash the zucchini and trim the ends, then cut them into rounds.
- Heat some oil in a large pan and add the zucchini, pan-fry them until slightly browned on both sides. Work in batches so you won't over-crowd the pan.
- Transfer to a bowl and add the vinegar, mint leaves, a good glug of olive oil, and a splash of water (about 2 tablespoons).
- Season with salt and pepper then mix thoroughly until the zucchini are nicely coated with the marinade.
- Cover the bowl and allow the zucchini to rest for at least 2 hours, then serve or store for later.
Tips & Notes
- Use small to medium zucchini for the best texture—avoid the large, watery ones that show up late in the season.
- Let the zucchini marinate for at least 2 hours (overnight is even better) to soak up all the flavors.
- Always store the marinated zucchini in the fridge, especially during summer.
- For extra freshness, toss in a few basil leaves, which is a common addition in Rome.
- If the marinade looks a little dry, add a bit more olive oil to keep the zucchini juicy.
