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Italian fried courgettes (zucchini alla Scapece) on a plate.

Zucchini alla Scapece (Italian Fried Zucchini with Mint and Vinegar)

Robyn
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, fresh, and once you try them you will be using them on everything!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course antipasto
Cuisine Italian
Servings 4 -6 people
Calories 254 kcal

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

INGREDIENTS
  • 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!
TIPS
  • 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

Calories: 254kcalCarbohydrates: 7gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 599mgPotassium: 515mgFiber: 2gSugar: 5gVitamin A: 495IUVitamin C: 35mgCalcium: 40mgIron: 1mg
Keyword fried courgettes, fried zucchini, zucchini in vinegar

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