Zucchini a scapece is a simple dish of fried zucchini in white wine vinegar and fresh mint. The bold, tangy marinade turns the humble zucchini into a delicious side dish which you can serve with a variety of other dishes.
Origins of Zucchini a Scapece
The name “scapece” comes from the Spanish word escabeche. It’s a method of preserving food in vinegar. This technique was introduced to Southern Italy during Spain’s rule over Naples in the 16th and 17th centuries. The Spanish originally took the technique from the Moors, who had brought it from the Middle East.
Not only did the vinegar preserve the vegetables. But the flavours also gave a refreshing contrast to the Mediterranean heat. By the 17th century, this dish had well and truly become part of Neapolitan cuisine.
Today zucchine alla scapece is served at summer festivals and religious celebrations. It is served with fried fish or as part of an antipasto spread. And you will also find street food vendors selling fried zucchini a scapece as a quick and tasty snack throughout Campania.
Regional Variations
The Naples recipe is the most popular version. But there are many regional twists. Here are the best ones:
- Amalfi Coast – it is common to add lemon zest to the marinade for an extra zesty citrus flavour
- Cilento – in this mountainous part of Central-Southern Campania, they use wild oregano instead of mint.
- Caserta – add a good pinch of chilli flakes for a touch of heat.
- Ischia – here they add capers. This adds an extra salty dimension.
- Breadcrumb Crunch – some other versions layer toasted breadcrumbs. This adds extra texture and a nice bit of crunch.
- Dusting with flour – for crispier results, dust with flour before frying.
- Sun-Drying – Some traditional recipes call for sun-drying zucchini slices before frying to concentrate their flavour. This technique still used in rural Campania.
How to Serve Zucchini a Scapece
The great thing about zucchini a scapece is that it is so versatile. Here are some of my favourite ways to serve it:
- With Grilled Fish – a great side dish for swordfish or branzino
- As an Antipasto – serve with cured meats, marinated olives, and fresh mozzarella
- Scapece Pasta – toss with spaghetti, some pasta water, and extra mint. Then finish with lemon zest and breadcrumbs
- On Crusty Bread – use as a topping on some crusty bruschetta or crostini
- Panino Filling – layer with fresh mozzarella and prosciutto crudo
- Gourmet Pizza Topping – add as a pizza topping after baking.
Buon appetito! 🇮🇹
More Campania Recipes
- Paccheri allo Scarpariello – large pasta tubes tossed with cherry tomatoes, basil, pecorino and white wine. A Neapolitan classic.
- Spaghetti alla Napoletana – Naples’ simplest pasta dish, built on ripe tomatoes, garlic and basil.
- Caprese Salad – the classic Campanian salad of buffalo mozzarella, ripe tomatoes and basil.
Zucchine a Scapece
Ingredients
- 4 Zucchini
- Vegetable Oil (enough for shallow frying)
- Salt (to taste)
- 30 ml White wine vinegar (or more if preferred)
- 3 tbsp Mint leaves (finely chopped)
Instructions
- Cut the zucchini into thin but not too thin slices, around 405mm thick. Ideally use a mandolin for even sized slices, but a sharp kitchen knife will also do.
- Heat frying oil (I use sunflower oil) to 170°C.
- Fry the zucchini slices a few at a time for a few minutes until they start to brown. Then put them onto kitchen paper to absorb the excess oil.
- When all the zucchini are cooked and drained, add them to a bowl and season them generously with salt, then add the white wine vinegar and mint leaves.
- Taste as you go to achieve the preferred balance of flavours, then cover and put in the fridge for at least 2 hours before serving.
Notes
- Oil Temperature Matters – use a thermometer to maintain 170°C. Test with one slice first – it should sizzle immediately.
- Don’t skip the resting time – marinating is key for depth of flavour. Minimum 2 hours, but 24 hours is ideal.
- Adjust Marinade to Taste – how much salt, vinegar and mint you use comes down to personal taste. Taste the marinade and adjust to balance the flavours to your personal taste.
- Make Ahead – the flavours deepen over time, making it perfect for making ahead.
- Preservation & Storage – zucchine alla Scapece will keep in the fridge for 5-7 days in airtight container. Don’t freeze it as it will go mushy.
- Extra Oil – some recipes add extra virgin olive oil, but the zucchini already have sufficient oil from frying and so I prefer not to add more.
