Uncle Larry Adventures

Italian Classics · Campania

More italian vegetable recipes

Zucchine alla Scapece

Zucchine alla scapece: fried zucchini rounds marinated in garlic, mint and white wine vinegar, served cool as a Neapolitan side.

Zucchine alla Scapece

Fried zucchini, mint and vinegar

Roasted Italian vegetable side dishes on rustic plates

The short version

Zucchine alla scapece: fried zucchini rounds marinated in garlic, mint and white wine vinegar, served cool as a Neapolitan side.

Prep
15 min
Cook
20 min
Total
35 min
Serves
6 servings

Ingredients

  • 4 zucchini, sliced into rounds
  • 1 bunch mint
  • 3 garlic cloves, sliced
  • ½ cup white wine vinegar
  • Sunflower oil for frying
  • Salt

Instructions

  1. 01

    Dry the zucchini. Salt the rounds for 20 minutes and pat them completely dry.

  2. 02

    Fry gold. Fry in batches until golden at the edges, then drain on paper.

  3. 03

    Layer and marinate. Layer with mint, garlic and salt, splashing vinegar over each layer.

  4. 04

    Rest. Cover and rest at least 2 hours, ideally overnight, before serving.

Larry’s rule: Warm zucchini soaks up the vinegar. Marinate them straight out of the pan.

Nutrition (estimated, per serving)

Serving
1 serving (about 120 g)
Calories
210 calories
Protein
2 g
Carbs
7 g
Fat
20 g
Saturated fat
2 g
Fibre
2 g
Sugar
4 g
Sodium
280 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/zucchine-alla-scapece).

Before you cook

What to know about Zucchine alla Scapece

What it is

Zucchine alla Scapece is a vegetables recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 6 servings in 35 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: dry the zucchini, then fry gold, then layer and marinate. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 4 zucchini, sliced into rounds — supports the dish's balance, texture and regional character.
  • 1 bunch mint — supports the dish's balance, texture and regional character.
  • 3 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ½ cup white wine vinegar — brings acidity and aroma that balance richer ingredients.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Most of the preparation can be done ahead. Reheat gently or serve at room temperature when appropriate.

What to serve with it

  • Serve warm or at room temperature as a contorno.
  • Use beside grilled meat, seafood or a pasta course.

Questions Larry gets asked

How long does zucchine alla scapece take to make?
About 35 min start to finish — roughly 15 min of prep and 20 min of cooking. That yields 6 servings.
What do you need to make zucchine alla scapece?
6 ingredients, starting with 4 zucchini, sliced into rounds, 1 bunch mint, 3 garlic cloves, sliced. The full list with quantities is on this page.
How do you start zucchine alla scapece?
Dry the zucchini: Salt the rounds for 20 minutes and pat them completely dry.
How do you know when zucchine alla scapece is done?
Rest. Cover and rest at least 2 hours, ideally overnight, before serving.
What is the most common mistake with zucchine alla scapece?
Warm zucchini soaks up the vinegar. Marinate them straight out of the pan.
Can you make zucchine alla scapece ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a side dish that reheats well.

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