Zucchini alla scapece is a typical dish of Neapolitan cuisine, a very tasty side dish. Zucchini thinly sliced, fried in olive oil, and then marinated with vinegar, garlic, and mint. For the marinade, I heat a tablespoon of oil and lightly fry the chopped garlic, then add the vinegar and let it evaporate for 5 minutes. I pour the marinade while still warm over the zucchini, then add the mint and let it rest for a few hours before serving. In this recipe, I added basil when mint was unavailable, and it is an excellent alternative. If prepared a day in advance, they will be even more flavorful.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs zucchini
- 1/4 cup white wine vinegar
- 1 clove garlic
- 1.7 oz extra virgin olive oil
- mint (or basil)
- salt
- extra virgin olive oil (for frying)
Tools
- 1 Pan
- 1 Mandoline
- 1 Baking Dish
Steps
Slice the zucchini into thin rounds using a knife or a mandoline.
Heat the oil to 338°F and fry them, a few at a time, until they become golden.
Drain them on paper towels and continue with the rest.
Salt the zucchini.
Prepare the marinade, fry the chopped garlic with the olive oil, deglaze with vinegar, and let it evaporate.
Arrange the zucchini on a plate and pour the marinade over them.
Add mint or basil leaves.Let them rest for at least 2 hours before serving.
Tips
They keep in the refrigerator for 3 days.
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