The zucchini alla scapece are an easy and fragrant side dish to prepare, typical of Neapolitan cuisine. There are already historical references during the Kingdom of Naples. The word scapece, from the Spanish “escabeche”, indicates the special vinegar marinade. This typical marinade allowed food to be preserved longer: obviously there were no refrigerators, so preparations were preserved in salt or in vinegar.
The zucchini alla scapece are still appreciated today for their strong flavor and the unmistakable aroma of garlic and mint. In fact, the classic preparation involves frying the vegetables, or zucchini in this case, which are then left to cool for at least an hour and then immersed in an emulsion of extra virgin olive oil, white wine vinegar, garlic and mint.
I decided to try this recipe because I love zucchini, I eat them all year round and they are featured in main courses, second courses, and side dishes. I’ve created a collection of zucchini recipes, divided by category as just mentioned. Below, however, I’ll leave some clickable links of zucchini recipes, which will take you directly to the recipe you choose to read, and which are my favorites.
Don’t miss the pasta zucchini, mint, and lemon: since you’ll buy the mint for the zucchini alla scapece, you can take the opportunity to try this recipe too. Then the tuna and zucchini sandwiches, perfect to bring to office lunch packed in a lunchbox. Then there are the pan-cooked zucchini and the zucchini rolls with cheese, grilled zucchini with a generous spread of cheese to enjoy one after another.
I’ve recorded the video recipe of the zucchini alla scapece that you can watch and follow here or on the YouTube channel. Remember that I’m waiting for you every morning in the group and on the fan page on Facebook of “Le Ricette di Bea” with the Recipe of the Day! An unmissable appointment for the community to start the day with a sweet or savory treat!
Let’s move on to the Neapolitan recipe of the zucchini alla scapece!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
- Energy 4,549.24 (Kcal)
- Carbohydrates 5.44 (g) of which sugars 0.16 (g)
- Proteins 4.19 (g)
- Fat 509.96 (g) of which saturated 69.85 (g)of which unsaturated 415.66 (g)
- Fibers 1.83 (g)
- Sodium 199.88 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of zucchini alla scapece: side dish from Neapolitan cuisine
- 2 zucchini (not too large)
- 1 clove garlic
- A few leaves mint
- 2 tablespoons vinegar
- 3 tablespoons extra virgin olive oil
- 1 qt seed oil (for frying)
- 1 pinch salt
- 1 pinch pepper
Tools for preparing zucchini alla scapece: easy and fragrant side dish recipe
- 1 Mandoline
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Slotted Spoon
- 1 Tray
- 1 Small Bowl
- 1 Spoon
- 2 Paper Towel
- 1 Stovetop
- 1 Plate
In the list of useful tools I indicated some purchases that I recommend, such as the vegetable slicer you see in the video recipe of zucchini alla scapece. If you have a garlic press, use it: this way you’ll have small and uniform pieces. I haven’t bought one yet because I use very little garlic in my recipes.
Recipe Steps: Zucchini alla Scapece, Side Dish from Neapolitan Cuisine
Let’s start the preparation by washing and drying the zucchini. Place them on a wooden cutting board and, with a knife, cut off both ends. Take the mandoline and slice thin rounds. I set my vegetable slicer to the first notch, so I get thin slices. I indicated two medium-small zucchini because, as you will see, they will be more than enough.
Now turn on the stovetop and pour the seed oil into the frying pot, bringing it to a temperature of about 340°F. Proceed with cooking: not all the zucchini slices at once, otherwise, they will stick together and not become as crunchy as we desire.
Drain the excess oil and place them gradually on a tray covered with kitchen paper or frying paper. Let them cool completely for at least an hour before proceeding.
Take the garlic clove, remove the skin, and cut it into small pieces. Wash the mint and pat it dry. Then you can finely chop it. Meanwhile, prepare the typical emulsion of this recipe. Take a small bowl, pour extra virgin olive oil inside, and add the vinegar. Sprinkle with salt and pepper. Stir with a spoon and set aside while waiting for the cooling time of the fried zucchini.
When the zucchini are cool, we can proceed. Place the fried zucchini on a plate, and using a spoon, drench them with the oil and vinegar emulsion. Taste before serving to check if the salt and pepper are adequate. Now the zucchini alla scapece are ready!
At this point, all I have left is to wish you a good appetite and remind you that I’m waiting for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Storage and Recipe Tips:
Storage: we can store the zucchini alla scapece in a lidded container for a couple of days in the refrigerator.
Recipe Tips: do not leave the zucchini in the oil too long, or they will become too dark. I made this mistake with the first fry. Do not overdo it with garlic, unless you like it a lot, because its smell is very strong. The same goes for the amount of vinegar: you risk the acidity overpowering the other flavors of our emulsion.
