5.0 from 6 votes
Italian Zucchine alla Scapece Recipe
Zucchine alla scapece is a traditional Neapolitan recipe made with fried zucchini seasoned with an emulsion of vinegar, garlic and fresh mint.Zucchini scapece is a very tasty, fresh and aromatic dish. Although you can make it all year round, it's a typical summer dish that you should eat cold or at room temperature.This side dish can be served with fish or meat main courses. If you serve zucchini alla scapece with cured meats and cheeses, they become an inviting antipasto (appetizer) to serve with croutons or slices of fresh bread.
Prep Time
40 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 4
Calories: 2044 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 500 g zucchini 1.1 pound
- 1 liter olive oil 4 cups, extra virgin
- 50 ml white wine vinegar ~4 tablespoons
- 2 cloves garlic
- 1 tablespoon mint chopped
- salt to taste
Instructions
- Wash the zucchini and cut off the ends. Then, on a cutting board, cut the zucchini into rounds about 5 mm (⅕ inch) thick, they should not be very thin.
- You need to dry and drain the zucchini so that they lose as much of their water as possible. To do this, place the zucchini in a colander and sprinkle them with fine salt, which will help and speed up the release of their water. Leave to drain for at least 30 minutes. The zucchini are ready to fry when they have a slightly "wrinkled" appearance.
- After 30 minutes, rinse the zucchini under running water to remove some of the salt.
- Dry the zucchini with a kitchen towel
- While the zucchini are drying, prepare the marinade dressing. Chop the mint leaves on a cutting board. It's best to use a sickle or knife, not an electric chopper.
- Peel the garlic cloves, cut them in half and remove the middle core. Then slice them finely.
- Place the chopped mint and garlic in a bowl, add the white wine vinegar and about 70 ml (about 5 tablespoons) of extra virgin olive oil. Stir and set aside.
- In a fairly high-sided frying pan, heat the oil until it reaches a temperature between 170°C (338°F) and 180°C (356°F) or until small bubbles begin to form.
- Dip the zucchini a few at a time. Use a skimmer to move the zucchini during frying to ensure even cooking.
- Remove the zucchini from the oil with a skimmer when they are well colored. This will take about 3-4 minutes.
- Leave them on paper towels for a while to drain off any excess oil.
- In the bottom of a bowl, place some of the mint and vinegar marinade. Then add a layer of fried zucchini while still hot. Continue in layers until you run out of ingredients. Leave to rest for at least an hour.
- Zucchine alla Scapece are ready! Decorate with some fresh mint leaves and serve.
Cup of Yum
Nutrition Information
Serving
100g
Calories
2044kcal
(102%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
229g
(352%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
24g
Monounsaturated Fat
167g
Sodium
16mg
(1%)
Potassium
347mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
303IU
(6%)
Vitamin C
23mg
(26%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2044
% Daily Value*
| Serving | 100g | |
| Calories | 2044kcal | 102% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 229g | 352% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 24g | 141% |
| Monounsaturated Fat | 167g | 835% |
| Sodium | 16mg | 1% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.