Zucchini alla Scapece
In southern Italy, especially in Campania, zucchini alla scapece is a classic summer dish. ‘Scapece’ is a vinegar-based marinade with roots in the Spanish escabeche – something I actually only recently clicked on!
Thinly sliced zucchini are fried until lightly golden, then dressed with a combination of vinegar, garlic, and fresh mint. It’s a dish of contrasts: crisp edges and tender centres, the richness of olive oil balanced by bright acidity. It’s best served at room temperature, and its flavour deepens as it rests, so make it in advance for maximum oomph.
Ready in: 15 minutes, plus salting and resting time
Serves: 4 as an antipasto
Ingredients
4 medium zucchini
Fine sea salt
Extra-virgin olive oil, for frying
2 cloves garlic, thinly sliced
3 tablespoons white wine vinegar (I used Chardonnay vinegar)
1 tsp sugar
Generous handful fresh mint leaves, some chopped, smaller leaves left whole
Freshly ground black pepper
Method
Top and tail zucchini, and slice into thin rounds (about 3–4 mm thick). Arrange the slices on a tray and lightly sprinkle with salt (about 1 heaped tsp). Let rest for about 30 minutes to draw out excess moisture, then pat dry thoroughly with a clean kitchen towel.
Toss zucchini slices in olive oil to coat.
Arrange slices in a single layer in the air-fryer basket — work in batches if necessary to avoid overcrowding. Air-fry for 8–10 minutes, flipping halfway through, until the slices are lightly golden and crisped at the edges.
In a small saucepan, gently warm 2 tablespoons of olive oil with the sliced garlic over low heat, until fragrant and becoming transparent but without browning. Remove from the heat and stir in the sugar and vinegar.
Gently toss vinegar preparation and cooked zucchini slices with mint. Cover and allow to marinate for at least an hour at room temperature before serving. Or refrigerate overnight and bring back to room temperature before serving.
Serving Notes
To cook in pan rather than airfryer, choose a wide skillet (cast iron is good here) and pour in 2 Tbsp olive oil. to a Heat over medium until oil is shimmering but not smoking. Fry the zucchini in batches, taking care not to overcrowd the pan. Cook for 3 or so minutes per side, until lightly golden with delicate crisp edges. Remove with a slotted spoon and drain on paper towels, seasoning lightly with salt while still warm.
Serve as part of an antipasto spread or alongside grilled meats and seafood. It’s also lovely spooned through cooked pasta. Zucchini alla scapece will keep for a few days in a sealed container in the fridge, often tastes even better after a day or two.
