Zucchine alla Scapece – delicious fried zucchini dressed with mint, garlic and vinegar. This classic Neapolitan side dish works beautifully with grilled meats, fish or served on crostini.
Zucchine alla Scapece is a traditional Neapolitan preparation that’s surprisingly simple yet full of bright, Mediterranean flavour. Thinly sliced zucchini are fried until golden, then tossed with a simple dressing of garlic, fresh mint, vinegar and olive oil. The result is crisp, tangy and aromatic—perfect as a light side dish or as part of an antipasto spread.
This version is inspired by family recipes from the Amalfi Coast where zucchini are sometimes salted, dried or dredged in flour before frying. The approach here keeps the process quick: the zucchini are sliced paper-thin so they can be fried immediately, while still achieving a crisp texture. The dressing is fresh and restrained, letting the vegetable’s natural flavour shine.
Ingredient notes
- Zucchini – choose 2 medium, firm zucchini. Look for smooth skin and no soft spots.
- Mint – fresh mint gives the dish its characteristic lift. If you prefer, basil can be used, but mint is traditional.
- White wine vinegar – adds a clean, bright acidity. Red wine vinegar can be substituted in a pinch, but it will change the colour and tone slightly.
- Garlic – use one large clove or two small cloves, finely chopped.
- Oil for frying – neutral oils with a high smoke point, such as sunflower or vegetable oil, work well. Olive oil is used in the dressing, not for deep frying.
Traditional method vs this quick approach
Classic preparations sometimes call for drying the zucchini in the sun or salting slices and letting them sweat to remove moisture before frying; these steps concentrate flavour and improve texture. Another family approach trims and dredges the zucchini in flour before frying and then presses the layers to set.
For a quicker weeknight-friendly method, slice the zucchini very thin and fry them straight away. Thin slices crisp up quickly and absorb the dressing well. The most important point is to maintain the frying oil temperature—use a thermometer to keep the oil around 180 °C (350–355 °F) so the slices become golden and crisp rather than greasy.
More delicious Italian side dishes to try
Sides
Ciambotta (Stewed Summer Vegetables)
Sides
Patate Apparecchiate (Sicilian Potatoes with Onions and Olives)
Sides
Italian Green Beans In Tomato Sauce
Antipasti
Sicilian Eggplant Caponata
If you try this Zucchine alla Scapece recipe, please rate it and share your experience in the comments. I enjoy reading how people adapt it—whether you serve it warm, chilled or on toasted bread. Follow the recipe notes below to store or prepare ahead.
Step by step photos are shown above.
Clear instructions and helpful tips are included so you can make this easily at home.
Zucchine alle Scapece (Fried Neapolitan Zucchini)
By Emily
Equipment
- Thermometer
- Kitchen paper or paper towels for draining
Ingredients
- 2 medium-sized zucchini (courgettes)
- 1 large garlic clove (or 2 small)
- 2 sprigs fresh mint
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Sunflower oil or other neutral oil for frying (enough to fill a pan 1 inch deep)
Instructions
To make the marinade
- Finely chop or crush the garlic and place it in a medium bowl. Tear the mint leaves into small pieces and add them to the bowl. Pour in the white wine vinegar and the extra virgin olive oil, whisk briefly to combine, then set aside while you fry the zucchini.
Fry the zucchini
- Trim the ends of the zucchini and slice them into very thin rounds with a sharp knife or mandoline. Thin slices crisp more quickly and absorb the dressing nicely.
- Pour sunflower or neutral oil into a heavy-based pan to a depth of about 1 inch (approximately 500ml or 2 cups). Heat the oil to 180 °C (about 350–355 °F) — use a thermometer for accuracy.
- Fry the zucchini in small batches so the oil temperature stays consistent. Cook until the slices are golden brown on both sides, then transfer them to a plate lined with kitchen paper to drain excess oil.
Serve
- When all the zucchini are fried, sprinkle them with sea salt. Add the hot, drained zucchini to the bowl with the garlic, mint and dressing.
- Toss gently until all slices are coated. You can serve immediately while slightly warm, or allow the zucchini to marinate for a few hours for a deeper flavour. If chilled in the fridge, return to room temperature before serving for best flavour and texture.
Notes
- Temperature matters: use a candy or frying thermometer and ensure the oil returns to about 180 °C (350–355 °F) before adding the next batch to keep the slices crisp and not oily.
- Drain well: transfer fried zucchini to kitchen paper to remove excess oil; this keeps the final dish light rather than heavy.
- Make ahead: Zucchine alla Scapece stores well. It can be made 1–3 days ahead and refrigerated. For the best taste, let it come to room temperature before serving so the olive oil and vinegar flavours open up.
Helpful info for all recipes
- I typically use extra virgin olive oil in dressings and finishing touches unless otherwise noted.
- All vegetables are described as medium-sized unless specified.
- Recipes are developed and tested using a fan (convection) oven when ovens are required.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate and provided for guidance only.
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