When Dario and I join forces in the kitchen I typically assume the role of sous chef and culinary muse. Dario knows that when zucchini is in-season, it's time to make this dish!
Our menus are a mix of family recipes passed down through generations and culinary inspirations we've picked up on our travels. One dish that holds a special place in our hearts is Zucchini Alla Scapece, or "cocozzielli sott'aceto," in the Neapolitan dialect.
We first tasted this deliciousness during a memorable trip to Massa Lubrense in 2011. Tucked away along the stunning Sorrentine Peninsula, this charming coastal town offers breathtaking views of the Gulf of Naples and the Isle of Capri—a perfect setting for culinary exploration.
During our stay, we had the privilege of hiring a personal chef for an evening, and to our delight, we were treated to a feast prepared by a Neapolitan Nonna. The flavors of that menu have lingered in our memories long after the trip ended, inspiring us to recreate this dish at home. And so, 13 years later, we find ourselves still enjoying it regularly during zucchini season.
Zucchini alla scapece is a traditional dish from Southern Italy, specifically from the Campania region, which includes Naples and its surroundings. It is typically served as an antipasto or a side dish. The dish consists of thinly sliced zucchini that are fried until golden and then marinated in a tangy mixture of vinegar, garlic, chili peppers, and fresh mint. The marinade infuses the zucchini slices with a delightful blend of sweet, sour, and spicy flavors, creating a refreshing and vibrant dish. Tender and succulent, these zucchini provide a refreshing contrast to the bold dressing, embodying the essence of Neapolitan culinary tradition.
Whether served as an antipasto or a side dish, Zucchini Alla Scapece celebrates the art of simple yet exquisite flavor combinations—a true taste of Southern Italy that you can recreate in your own kitchen. Zucchini alla scapece is often enjoyed cold or at room temperature, making it perfect for summer dining.
Start by selecting fresh zucchini and remember the three secrets:
Choose zucchini that are on the smaller side
Slice them thinly but not too thinly or they'll burn
Achieve a dry, golden, and crunchy fry
Immerse them in the marinade while still hot.
Zucchini Alla Scapece Ingredients
Quantity for 3-4 people
4 long and skinny zucchini
 3 – 4 tablespoons of white wine vinegar Â
3 cloves of diced garlic Â
Approx. 1/3 cup extra virgin olive oil Â
fresh mint to taste
salt to taste
peanut oil for frying
Directions
First of all, wash the zucchini and cut them into slices, all about 1/8"thick. You can cut by hand, but for more uniformly-thin slices, I recommend using a mandolin slicer.
Then place the vinegar with an equal quantity of oil, a pinch of salt, fresh mint leaves and the peeled and sliced garlic in a large bowl. Put the marinade aside.
In a large pan, heat plenty of oil and fry the zucchini when it reaches temperature
Fry for about 2 minutes. They should be crispy and golden
Place on paper towels to drain
Then, while still hot, drop them into the marinade, taking care to stir them gently in order coat with the marinade
Remember that they must be seasoned, but not mushy!
Leave to marinate for at least 1 hour before serving
If you like, add a sprinkle of pepper.
The zucchini cook down considerably, so I recommend doubling or tripling this recipe!
These zucchini are excellent when served cold, allowing all the flavors to meld overnight.
Enjoy!
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