The zucchini alla scapece (or zucchini a scapece, as they say in Naples) is a typical side dish of Neapolitan cuisine, simple yet rich in flavor. With just a few ingredients – zucchini, vinegar, garlic, and mint – this summer dish encapsulates the simplicity of Southern Italian cuisine.
The name “scapece” comes from the Spanish escabeche, a marination technique imported during the Spanish domination of the Kingdom of Naples. Originally used to preserve fish, it was later adopted for vegetables, particularly fried zucchini, which are the star of this recipe.
Perfect served cold, perhaps with a slice of rustic bread, zucchini alla scapece is now one of the most iconic and beloved dishes on Neapolitan tables.
Similar dishes exist in other Italian regional traditions: from the Roman conciliation, of Jewish origin and with a more delicate taste, to the zucchini alla poverella from Apulia, not fried but cooked in a pan with little oil, to the Piedmontese carpione, which combines zucchini, onion, and vinegar in a marinade rich in aromas.
A humble dish, yes, 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 Affordable
- 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 (plentiful, for frying)
- as needed salt
- 4 tablespoons vinegar
- A few leaves mint
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Slotted Spoon
- 1 Baking Dish
- 1 Kitchen Towel
- Absorbent Paper
How to Prepare Zucchini alla Scapece (Neapolitan Marinated Fried Zucchini)
To prepare zucchini alla scapece, start by washing and drying the zucchini. Trim them, then cut them into thin but not too thin slices (1). To save time and get 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. Arrange them on a clean kitchen towel and pat them briefly to remove the vegetable water (2).
In a deep frying pan heat plentiful extra virgin olive oil (3). When it is hot, add the zucchini a few at a time, so as not to lower the oil temperature too much (4).
Fry them for 3-4 minutes, stirring occasionally. When they start to brown, drain them with a slotted spoon (5) and let them dry on a sheet of absorbent paper to remove excess oil (6). While still warm, salt them. Continue frying all the zucchini.
When 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 fairly large 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 the ingredients are used up (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’re even better!
How to Store Zucchini alla Scapece
You can store zucchini alla scapece in the refrigerator, in a glass container, for 3-4 days.
FAQ (Frequently Asked Questions)
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’ll get a lighter version, but they won’t be the traditional Neapolitan zucchini alla scapece.
Can I use balsamic vinegar?
It’s better to avoid: balsamic vinegar is too sweet and alters the original taste. If you want a more delicate flavor, opt for apple cider vinegar.
