The zucchini alla scapece (or zucchini a scapece, as they say in Naples) is a typical side dish of Neapolitan cuisine, simple yet full of flavor. With just a few ingredients – zucchini, vinegar, garlic, and mint – this summer dish embodies all the simplicity of Southern Italian cuisine.
The name “scapece” comes from the Spanish escabeche, a technique of marinating introduced during the Spanish rule of the Kingdom of Naples. Originally used for preserving fish, it was later adopted for vegetables, particularly fried zucchini, which become the stars in this recipe.
Perfect to serve cold, perhaps accompanied by a slice of rustic bread, zucchini alla scapece is now one of the most iconic and beloved dishes of the Neapolitan table.
Similar dishes also exist in other Italian regional traditions: from the Roman-style concia, of Jewish origin and with a more delicate taste, to the Pugliese zucchini alla poverella, not fried but cooked in a pan with little oil, to the Piedmontese carpione, which combines zucchini, onion, and vinegar in an aromatic marinade.
A humble dish, indeed, but rich in history, flavor, and identity: zucchini alla scapece tells the story of Naples in every bite.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Spring, Summer
- Energy 94.57 (Kcal)
- Carbohydrates 7.73 (g) of which sugars 0.11 (g)
- Proteins 6.61 (g)
- Fat 5.64 (g) of which saturated 0.87 (g)of which unsaturated 0.49 (g)
- Fibers 2.71 (g)
- Sodium 105.07 (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 Zucchini alla Scapece
- 2.2 lbs zucchini
- as needed extra virgin olive oil (plenty, for frying)
- as needed salt
- 4 tbsp vinegar
- A few leaves mint
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Skimmer
- 1 Baking Dish
- 1 Dish Towel
- Paper Towels
How to Make Zucchini alla Scapece (Neapolitan Fried Marinated Zucchini)
To prepare zucchini alla scapece, start by washing and drying the zucchini. Trim them, then slice them thinly but not too thinly (1). For faster and more uniform slices, you can use a mandoline, but do not set it to the lowest thickness, otherwise they will be too thin and risk burning. Lay them on a clean dish towel and pat them briefly, to remove any excess moisture (2).
In a high-sided pan, heat a generous amount of extra virgin olive oil (3). When it is hot, add the zucchini a few at a time, so as not to lower the oil’s temperature too much (4).
Fry them for 3-4 minutes, stirring occasionally. When they start to brown, drain them with a skimmer (5) and let them dry on a paper towel to remove excess oil (6). While still warm, salt them. Continue frying all the zucchini.
When they are cold, arrange a first layer of zucchini in a baking dish. Season them with a few slices of garlic (if you want to remove it before serving, cut it into large enough pieces), some fresh mint leaves, and a tablespoon of white wine vinegar (7). Cover with another layer of zucchini seasoned in the same way and continue until all the ingredients are used (8).
Cover the baking dish with a sheet of plastic wrap and let the zucchini alla scapece marinate for at least 2 hours before serving. If you make them the day before, they are even better!
How to store zucchini alla scapece
You can store zucchini alla scapece in the refrigerator, closed in a glass container, for 3-4 days.
FAQ (Questions and Answers)
Can zucchini alla scapece be baked?
You can grill or bake the zucchini instead of frying them and then season them in the same way. You will get a lighter version, but they will not be the traditional Neapolitan zucchini alla scapece.
Can I use balsamic vinegar?
It’s best to avoid it: balsamic vinegar is too sweet and alters the original taste. If you want a milder flavor, opt for apple cider vinegar.
