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campania zucchini scapece recipe

Zucchini alla Scapece

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Prep Time 15 minutes
Cook Time 10 minutes
Roasting Time 35 minutes
Total Time 1 hour
Servings: 4 people
Course: Side Dish, Appetizer
Cuisine: Italian / Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis firm, with smooth skin
  • 2-3 cloves of garlic minced or whole, based on preference
  • 1/4 cup white wine vinegar
  • 2 tablespoons virgin olive oil
  • Fresh mint leaves torn
  • Salt to taste
  • Black pepper to taste

Equipment

  • Zucchini alla Scapece is a simple yet flavorful summer side dish from Campania, featuring zucchini slices marinated in a tangy vinegar and garlic dressing, infused with fresh mint. It's a great make-ahead option that gets better the next day, offering a refreshing balance of sweet, savory, and acidic notes.

Method
 

Prepare the Zucchini:
  1. Slice the zucchinis into 1/4–3/8 inch rounds. Uniform thickness ensures even cooking.
  2. Dry the slices: either sun-dry them for 1–2 hours or salt in a colander for 30 minutes and pat dry.
Cook the Zucchini:
  1. Traditional Method (Fry): Heat olive oil in a pan over medium heat. Add garlic to the oil for a gentle aroma. Fry zucchini slices until golden with some spots but not fully dark. Remove from oil and drain on paper towels.
  2. Alternative Method (Roast): Preheat oven to 450°F (230°C). Lay zucchini slices on a baking sheet without salting beforehand. Roast for 15-20 minutes until golden and caramelized.
Marinate the Zucchini:
  1. Layer the cooked zucchini slices in a wide bowl. Between layers, add torn mint leaves, a pinch of salt, black pepper, and a splash of white wine vinegar.
  2. Repeat layers, gently spooning vinegar over the top to coat the slices.
Let it Rest:
  1. Marinate for at least 1 hour, ideally overnight. This allows the garlic, vinegar, and mint flavors to meld.
Serve:
  1. Serve at room temperature, garnished with additional fresh mint if desired.

Notes

  • The dish improves in flavor the longer it sits, making it a great option to prepare ahead of time.
  • You can substitute other mild vinegars, but white wine vinegar is the best for balancing the tang and sweetness of the zucchini.
  • The garlic-infused oil method will give a gentler garlic flavor compared to using raw garlic.
  • Serve it as an antipasto, side dish, or as a topping for sandwiches.