Zucchini alla Scapece is an easy – and so delicious – Italian recipe for zucchini / courgettes! Zucchini are fried until golden, then marinated in a vinegar, garlic, and fresh mint dressing. They are tangy and fresh, and once you try them you will be using them on everything!
This has to be my favourite zucchini recipe! Not only is it so easy to make and uses just a handful of basic ingredients, but it can be made ahead (in fact you want to make it ahead to allow the flavours to develop), and it has so many uses. From sandwiches to cheese platters, salads to a side for your favourite grilled meats and fish; like these quick pickled chillies, these marinated zucchini / courgettes elevate so many dishes!
When the inevitable glut of zucchini / courgettes arrive in the garden, I often find myself looking for inspiration from Italian recipes. From spaghetti alla nerano (spaghetti with fried courgettes / zucchini) to Italian style courgette soup; I love the simplicity of them and that they provide so much flavour.
Jump to:
What is Zucchini all Scapece?
Thought to have taken the word from the Spanish word, ‘escabeche’ meaning marinated, or pickled, from the time of Spanish rule; this Italian zucchini recipe comes from Naples. The vinegar dressing that the zucchini / courgettes marinades in is along the lines of a pickle, thought not quite so sharp!
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Zucchini – also known as courgettes. As you will have noticed, I switch between the two all the time. Being from the UK where they are known as courgettes, and living in Australia where they are known as zucchini, both seem like the ‘correct’ name for them!
- Olive oil – I recommend using extra virgin olive oil.
- White vine vinegar – or substitute with red wine vinegar if you don’t have white wine vinegar. I don’t recommend using white vinegar as the taste will be too harsh, and balsamic vinegar will be too sweet.
- Garlic – use fresh garlic here! You can crush it or, if you aren’t a huge fan or raw garlic, slice it, so you can easily pick the garlic out before eating.
- Fresh mint – alongside the zucchini (courgettes) this is the star of the show! It provides a lovely fresh flavour. (If you aren’t a huge fan of mint don’t worry, it isn’t overpowering.)
- Salt – salt makes the flavours in this recipe sing!
How to make this fried zucchini recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the dressing: Whisk the olive oil, vinegar, garlic, chopped mint and salt together in a large heatproof bowl. (The bowl needs to be heatproof as we are going to add the hot zucchini / courgettes to it!)
- Fry the zucchini / courgettes: fry in the olive oil over a medium to high heat until golden both sides. Don’t move them around a lot, you want them to become golden as this brings out their sweet flavour..
- Marinade: Add the hot zucchini / courgettes to the dressing and set aside to marinade.
FAQ
Yes, you can roast the zucchini/ courgette if you prefer. I personally prefer the texture of them fried.
If using smaller fresh zucchini from the garden I have found that you don’t need to salt them, however if you have larger zucchini / courgettes I recommend salting them for 30 minutes to remove some of their water.
My recipe tips
- Let the zucchini / courgettes marinade for at least a couple of hours before serving. They are even tastier if left overnight!
- If using larger zucchini / courgettes I recommend salting them before frying to remove some of the excess liquid.
Serving Ideas
These marinated zucchini / courgettes are so versatile! Serve them on an antipasto platter, a cheese board or charcuterie platter; add them to a sandwich or salad (like this burrata salad), or on bruschetta. They can also be served as a side alongside grilled fish or meats.
Make ahead/storage
These marinated courgettes / zucchini actually improve over time and are best made ahead. Store any leftovers in the fridge, covered, for up to 3 days. I don’t recommend freezing this recipe.
Why not try…
You may also like these other easy and delicious Italian recipes:
Zucchini alla Scapece (Italian Fried Zucchini with Mint and Vinegar)
Author: Robyn
Ingredients
- 750g (26 oz ) zucchini / courgette approx. 4 medium
- 2 tablespoons olive oil for frying the zucchini / courgettes
- 4 tablespoons white wine vinegar
- 5-6 tablespoons olive oil
- 1 teaspoon salt
- 1 clove garlic peeled and sliced
- small handful (¼ c ) fresh mint around 40 leaves
Instructions
- Slice the zucchini / courgette into ½ cm / ⅕ inch rounds.
- Heat the olive oil in a large non stick frying pan over a high heat and add the zucchini / courgette. (You may have to do this in two batches, depending on the size of your pan.)
- Fry until the zucchini / courgettes are golden and tender – around 7-9 minutes
Make the dressing:
- In a large heat proof bowl, whisk the white vinegar with the olive oil, and salt. Add the garlic and mint and stir to combine.
- Tip the hot zucchini / courgettes into the dressing and stir to combine. Leave to marinade for at least a couple of hours before serving.
- Store leftovers covered, in the fridge, for up to 3 days.
Notes
- Zucchini – also known as courgettes. As you will have noticed I switch between the two all the time, being from the UK where they are known as courgettes, and living in Australia, where they are known as zucchini.
- Olive oil – I recommend using extra virgin olive oil.
- White vine vinegar – or substitute with red wine vinegar if you don’t have white wine vinegar. I don’t recommend using white vinegar as the taste will be too harsh, and balsamic vinegar will be too overpoweringly sweet.
- Garlic – use fresh garlic here! You can crush it or, if you aren’t a huge fan or raw garlic, slice it, so you can easily pick the garlic out before eating.
- Fresh mint – alongside the zucchini (courgettes) this is the star of the show! It provides a lovely fresh flavour and if you aren’t a huge fan of mint, don’t worry it isn’t overpowering.
- Salt – salt makes the flavours in this recipe sing!
- Let the zucchini / courgettes marinade for at least a couple of hours before serving. They are even better if left overnight!
- If using larger zucchini / courgettes I recommend salting them before frying to remove some of the excess liquid.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Jo B H says
Loved this – been making for years and never disappoints
Robyn says
Thats great to hear you enjoy the recipe Jo 🙂 It’s one of my favourite zucchini / courgette recipes!
Robyn says
My favourite courgette recipe!