Today we’re preparing a typical dish from the Neapolitan tradition, the zucchini alla scapece. It’s a side dish that’s really simple and delicious, based on zucchini.
In the original recipe the zucchini are first fried and then marinated with oil, vinegar, parsley and mint, garlic, and chili pepper.
The version I am offering today, please forgive me, my Neapolitan friends, is more light! It doesn’t involve frying the zucchini so it can satisfy those who don’t like fried foods or are on a diet.
In this case, I opted to grill the zucchini and then marinate them with the classic emulsion. The result is an economical and lighter side dish.
Are you curious about why they are called zucchini “alla scapece”? Well, there are two versions!
Some say the term “scapece” comes from Latin “ex Apicio” meaning “according to Apicio” or “from Apicio”. Or from “esca Apicii” meaning “Apicio’s dish”.
But who was Apicio? Marcus Gavius Apicius was allegedly a great cook during ancient Roman times. He lived under Emperor Tiberius and supposedly wrote the first cookbook, “De re coquinaria“.
It is said that in those times, every dish was accompanied by various sauces. Probably, due to his creativity and desire to experiment, one day Apicius dressed the zucchini simply with a vinegar-based marinade.
From there, the name of this much-loved side dish originated. Others say “scapece” comes from the Spanish term “escabeche“, indicating the marination process any food undergoes after cooking.
Whatever the origin of this dish, it deserves to be tried, both in its classic form and my revised version!
In a few minutes and with a few dollars, you can bring to the table a truly delightful and genuine summer side dish!
Let’s now see the procedure together! I almost forgot, if you like zucchini, don’t miss the Zucchini Special: The Best Easy and Delicious Recipes!
Other collections of easy and delicious recipes:
Big salads: Easy and delicious recipes for every taste!
Apericena: Quick, easy, and delicious recipes to impress friends!
Summer appetizers: Easy, quick, and delicious recipes
Cold rice and pasta salads: Easy and quick recipes
Or try these delightful summer recipes with zucchini:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 3 zucchini (about 14 oz)
- A few tablespoons olive oil
- to taste chopped parsley (or fresh mint leaves, or both)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- to taste salt
- Half clove garlic
- to taste chili pepper
Tools
- Pan
- Bowl
- Plastic wrap
Preparation
First, wash the zucchini thoroughly and slice them into rounds.
I used the zucchini I had in the fridge. You can choose either long or round ones, depending on your taste.
Cut all the zucchini into rounds that are not too thin. Grill them on a non-stick pan.
Once you’ve finished grilling all the zucchini, put them on a rack to dry off the moisture.
In the meantime, prepare the marinade.
In a bowl, pour about three to four tablespoons of olive oil and one of white wine vinegar (or apple cider).
Add one (or half) clove of garlic sliced thinly and some chili pepper (if you like), fresh or dried.
Season with a generous handful of fresh chopped parsley, which you can replace with mint leaves or add to the latter.
Place the zucchini in a bowl, adjust the salt, and pour the marinade over them.
Mix and let marinate for about a couple of hours in the fridge. After the time has passed, enjoy your delicious light zucchini alla scapece!
A lighter version, attentive to everyone’s needs, easy and delicious!
Of course, those who prefer to follow the original recipe can fry the zucchini and then marinate them.
I hope you enjoyed this recipe, come back soon to visit me!
Recipe and Photos by Gabry – all rights reserved
Regarding the marinade amounts, you can adjust them based on your taste.
If you don’t like garlic, you can omit it. If you prefer more vinegar, you can adjust it as you like.
I used apple cider vinegar, which is more delicate, but white wine or rice vinegar works just fine too.
Once ready, store the zucchini alla scapece in the fridge, for a maximum of two days in a well-sealed container.
