Neapolitan Zucchine alla Scapece
Zucchine alla scapece is a traditional Neapolitan side dish made with pan-fried zucchini marinated in vinegar, garlic, mint, and olive oil. It’s fresh, tangy, and perfect as an antipasto, on toasted bread, or tucked into a panino.
6 servings
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.
Nutrition
Serving: 1 servingCalories: 138kcalCarbohydrates: 6gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 209mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 361IUVitamin C: 30mgCalcium: 31mgIron: 1mg