Zucchine alla scapece is quick at the stove and slower on the counter. The zucchini fries fast, but the flavor lands during the rest, when warm slices take in vinegar, garlic, mint, and oil.
We keep the fried Campanian method as the main recipe because the texture is the point. The baked version is useful, but it belongs in the variation lane, not as the standard.
Set servings and units first. You can change them anytime.
Slice the zucchini into 1/6 in rounds. Spread on towels and dry for 20 minutes.
Heat the frying oil to 350 F. Fry the zucchini in small batches for 2 to 3 minutes, until lightly golden at the edges.
Transfer each batch to towels or a rack and salt lightly while warm.
Whisk the vinegar with 3 tbsp extra-virgin olive oil, garlic, mint, black pepper, and a small pinch of salt.
Layer the warm zucchini in a shallow dish, spooning a little marinade over each layer.
Cool at room temperature for 30 minutes, then cover and refrigerate at least 2 hours.
Before serving, remove the garlic slices if you want a gentler flavor and let the zucchini stand at room temperature for 15 minutes.
For a sharper finish, use the full 1/4 cup vinegar. For a softer finish, dilute it with 1 tbsp water.
For a baked variation, brush the slices with olive oil and bake at 425 F for 18 to 22 minutes, then marinate while warm.
You made Zucchine alla Scapece. Time to eat.
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The rest is part of the recipe. Served straight from the pan, the zucchini tastes fried; after resting, it tastes finished.
Six Italian regions. Nothing reformulated. Imported direct.
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