Italian · Lunch
Crispy Fried Zucchini with Mint Vinegar
Zucchine alla Scapece Napoletane
The Neapolitan scapece preparation of zucchini sliced thin and shallow-fried in olive oil until golden, then layered while warm with garlic, fresh mint, and white wine vinegar to steep for at least an hour into the bright tangy summer side.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
8gProtein
42gFat
28gCarbs
3gSugar
2gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Pat 640g zucchini slices (4mm rounds) completely dry with kitchen paper. Thinly slice 6 garlic cloves. Tear 6 tbsp fresh mint leaves. Whisk 6 tbsp white wine vinegar with 0.5 tsp salt and 0.5 tsp pepper. Slice and lightly toast 120g country bread.
2
Fry 1
Heat 300ml light olive oil in a wide deep pan over medium-high heat 2-3 minutes until shimmering. Test with a zucchini slice—it should sizzle on contact. Fry zucchini in four to five batches, 90 seconds per side, until deep golden. Drain on kitchen paper.
3
Build
Season warm fried zucchini with 1 tsp salt. Layer in a wide shallow dish: zucchini, scattered garlic, torn mint. Repeat in 2 to 3 layers. Pour vinegar dressing evenly over all layers, ensuring coverage.
4
Rest
Leave at room temperature 10 minutes for flavours to marry. For best results, refrigerate 1 hour or overnight before serving (passive time not counted in total).
5
Plate
Transfer scapece to a wide shallow bowl at room temperature. Drizzle with 2 tsp grassy extra virgin olive oil. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) zucchini
- 300ml (1 1/4 cup) light olive oil
- 6 garlic cloves
- 90ml (6 tbsp) fresh mint leaves
- 90ml (6 tbsp) white wine vinegar
- 2 tsp extra virgin olive oil
- 120g (4.2 oz) rustic country bread
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper