Zucchini alla Scapece
Zucchini alla Scapece is a classic Italian side dish of thin-sliced zucchini fried until golden, then dressed with garlic, red wine vinegar, and fresh mint for a tangy, aromatic finish.
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Zucchini alla Scapece is a classic Italian side dish of thin-sliced zucchini fried until golden, then dressed with garlic, red wine vinegar, and fresh mint for a tangy, aromatic finish.
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Slice the zucchini into thin rounds, about 1/8-inch thick.
Arrange the zucchini slices in a single layer on a wire rack. Let them sit at room temperature overnight to dry out. To speed up the process, place them in an oven or dehydrator set to 135°F until they are dry to the touch.
In a medium bowl, finely grate the garlic cloves.
Pour the red wine vinegar over the grated garlic and stir. Let the mixture sit for 5-10 minutes to allow the garlic flavor to mellow.
In a large skillet, heat about 1/2 inch of olive oil over medium-high heat.
Working in batches, carefully place the dried zucchini slices into the hot oil. Shallow-fry until they are golden brown and crispy on both sides.
Using tongs or a slotted spoon, remove the fried zucchini to a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with kosher salt.
While the zucchini is still warm, add it to the bowl with the garlic and vinegar mixture.
Gently toss everything together until the zucchini is well-coated.
Transfer the Zucchini alla Scapece to a serving platter. Garnish with a sprinkle of flaky sea salt, a drizzle of extra virgin olive oil, and fresh mint leaves.
Store covered in the refrigerator for up to 3 days. Serve at room temperature; do not reheat as zucchini will lose its crispy texture.
mandoline or vegetable slicer · shallow frying pan or skillet
Yes, this dish is best served at room temperature and tastes even better the next day as flavors meld. Prepare it several hours or up to 2 days ahead and store covered in the refrigerator.
Salt the sliced zucchini and let it sit 15-20 minutes to dehydrate before frying. Pat dry thoroughly with paper towels to remove excess moisture before shallow-frying.
Red wine vinegar is traditional for authentic flavor, but white wine vinegar or distilled vinegar can substitute. Avoid balsamic as it overpowers the delicate zucchini.
Yes, zucchini alla scapece is naturally vegetarian and vegan—it contains no animal products, only vegetables, olive oil, vinegar, and herbs.
Slice zucchini lengthwise into thin planks (about 1/8 inch thick) using a mandoline or sharp knife for even cooking and faster dehydration.
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