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zucchine alla scapece recipe

Italian Zucchine alla Scapece Recipe

Silvana Nava
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.
5 from 2 votes
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Prep Time 40 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 2044 kcal

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.

Nutrition

Serving: 100gCalories: 2044kcalCarbohydrates: 5gProtein: 2gFat: 229gSaturated Fat: 32gPolyunsaturated Fat: 24gMonounsaturated Fat: 167gSodium: 16mgPotassium: 347mgFiber: 1gSugar: 3gVitamin A: 303IUVitamin C: 23mgCalcium: 29mgIron: 2mg
Keyword scapece zucchini, zucchine alla scapece, zucchine scapece
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