Zucchine alla Scapece – delicious fried zucchini dressed with mint, garlic and vinegar. This classic Italian side is bright and tangy, perfect with grilled meats, fish or served on crostini.
Zucchine alla Scapece is a traditional Neapolitan side dish that’s straightforward to prepare and wonderfully flavorful. The recipe combines fried summer zucchini with a simple dressing of garlic, fresh mint, vinegar and olive oil, producing a dish that is both refreshing and satisfying.
There are many family variations. One version passed down in a family from Ravello on the Amalfi Coast calls for cutting zucchini into thin strips, dredging them in flour, frying, and layering them with mint, raw garlic slices, vinegar and olive oil. The layered dish is weighed down and allowed to set before being sliced to serve.
The Neapolitan approach shown here is simpler but preserves the fresh, bright flavours. It requires less hands-on time and is ideal for an easy summer side dish or antipasto. The result is a light, aromatic plate that keeps well and can be made ahead.
Ingredient notes
- Zucchini – Use 2 medium zucchini, ripe and firm.
- Mint – Although basil can work, fresh mint gives the dish its characteristic flavour and an uplifting finish.
- White wine vinegar – White wine vinegar is traditional; red wine vinegar can be used if preferred.
- Garlic – Two small cloves or one large clove, finely chopped.
- Oil for frying – Sunflower oil is ideal for frying because of its neutral flavour and high smoke point, but any neutral frying oil will work.
Traditional method vs. this method
Traditionally, zucchini rounds are laid out to dry in the sun for a few hours to remove moisture before frying. Another traditional approach is to salt the slices and let them rest for several hours to draw out excess water, then pat them dry and fry.
The method here skips the lengthy drying or salting steps by slicing the zucchini very thinly so they fry quickly and crisp up without long preparation. If you do choose a salt-and-rest or sun-drying method, remember to dry the zucchini thoroughly before frying to avoid oil splatter. Keep the oil temperature steady and use a thermometer if possible so the oil returns to about 180 °C (355 °F) before adding the next batch.
More delicious Italian side dishes to try
Sides
Ciambotta (Stewed Summer Vegetables)
Sides
Patate Apparecchiate (Sicilian Potatoes with Onions and Olives)
Sides
Italian Green Beans in Tomato Sauce
Antipasti
Sicilian Eggplant Caponata
If you try this Zucchine alla Scapece or other recipes, please rate them where available and share your experience in the comments. I love hearing how these dishes turn out in your kitchen.
Step-by-step photos are included above.
Clear photos and simple instructions make this a great recipe to follow the first time you try it.
Zucchine alle Scapece (Fried Neapolitan Zucchini)
By Emily
Equipment
- Thermometer
- Kitchen paper for draining
Ingredients
- 2 medium-sized zucchini (courgettes)
- 1 large garlic clove (or 2 small)
- 2 sprigs fresh mint
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Sunflower oil or other neutral oil, for frying
Instructions
To make the marinade
- Finely chop the garlic and place it in a medium bowl. Tear the mint leaves into small pieces and add them to the bowl with the white wine vinegar and extra virgin olive oil. Stir to combine and set aside.
Fry the zucchini
- Trim the ends of the zucchini and slice them very thinly with a sharp knife or mandoline. Pour oil into a heavy pan to a depth of about 1 inch (roughly 500 ml / 2 cups in a medium pan).
- Heat the oil to approximately 180 °C (355 °F). Fry the zucchini in small batches until golden brown on both sides. Remove to a plate lined with kitchen paper to drain. Maintain oil temperature between batches.
Serve
- When all the zucchini are cooked, sprinkle with sea salt and transfer them to the bowl with the garlic, mint and dressing.
- Toss gently to combine. Serve immediately or allow to marinate for a few hours for deeper flavour. If refrigerated, bring to room temperature before serving.
Notes
- Thermometer: A candy or frying thermometer helps maintain the oil at the correct temperature for even frying.
- Drain well: Use kitchen paper to remove excess oil after frying so the zucchini absorb the dressing instead of becoming greasy.
- Make ahead: This dish keeps well in the fridge for 1–3 days and develops more flavour the longer it marinates. Allow it to come to room temperature before serving for best texture and aroma.
Helpful info for all recipes
- Extra virgin olive oil is used unless otherwise specified.
- Vegetables are assumed to be medium sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition calculations are estimates and should be used as a guide only.
Nutrition
Calories: 237 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 25 g
Nutrition information is automatically calculated and should be used as an approximation.