Zucchini alla Scapece (Neapolitan Marinated Fried Zucchini)
By Annie PetitoPublished on August 20, 2026
Time
1¼ hours, plus 2 hours marinating
Yield
Serves 4 as a side dish
Ingredients
Before You Begin
Use a Dutch oven that holds 6 quarts or more. If you can find them, use small zucchini (ideally less than 8 ounces each), which contain fewer seeds. It’s preferable to marinate the zucchini as long as possible before serving so that the flavors can meld. This dish is typically eaten alongside grilled or roasted meats or fish, but it is also lovely as an antipasto with fresh mozzarella, spooned onto ricotta-topped crostini, or sandwiched inside crusty ciabatta.
Instructions
- Toss 2 pounds small zucchini, sliced ¼ inch thick, and 2 teaspoons table salt in large bowl to combine. Transfer to colander and set colander over now-empty bowl. Let stand for 15 minutes.
- Meanwhile, add 1 quart vegetable oil to large Dutch oven until it measures about ¾ inch deep and heat over medium heat to 350 degrees.
- Spread half of zucchini in single layer on rimmed baking sheet lined with double layer of paper towels. Cover with another double layer of paper towels. Spread remaining half of zucchini on top, cover with another double layer of paper towels, and press to remove as much moisture as possible.
- Add one-quarter zucchini slices to oil and cook until golden brown, about 4 minutes per side. Using spider skimmer or slotted spoon, lift zucchini from oil, drain briefly over pot, then transfer to medium heatproof bowl. Return oil to 350 degrees and repeat with remaining zucchini.
- Add ¼ cup white wine vinegar, 2 very thinly sliced garlic cloves, and 2 tablespoons finely chopped mint to zucchini and toss gently to combine. Let stand at room temperature for at least 2 hours or refrigerate for up to 24 hours. (If refrigerating, bring to room temperature before serving.) Just before serving, stir zucchini and season with salt to taste. Sprinkle with remaining 1 teaspoon finely chopped mint and drizzle with extra-virgin olive oil, if using.
Time
1¼ hours, plus 2 hours marinatingYield
Serves 4 as a side dishIngredients
Ingredients
Ingredients
Why This Recipe Works
In this Neapolitan side dish, zucchini is fried then marinated in a vinegar-based dressing, a method that likely has roots in the Spanish escabeche. We slice the zucchini into rounds, then toss them with salt and let them sit for 15 minutes so that they’ll be seasoned throughout and some moisture will be pulled out prior to cooking. We fry them in batches, then drain and immediately transfer to a bowl so that any oil clinging to the squash becomes part of the dressing. The still-hot zucchini gets tossed with vinegar, raw garlic, and mint so it starts absorbing the flavors right away; the flavors will continue to meld during the 2-hour marinade. Just before serving, we sprinkle more fresh mint over the top and drizzle with a bit of extra-virgin olive for a little more richness.
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