Zucchini Scapeche Neapolitan style
For more fresh zucchini recipes, try the aromatic baked zucchini rolls Italian style and the mouthwatering thin crispy zucchini Greek style for a Mediterranean vibe.
Ingredients · Servings 4
- zucchini - 900 g
- olive oil or frying oil - 250 ml
- white wine vinegar - 70 ml
- garlic - 4 cloves
- fresh mint - 12 leaves
- parsley - 2 tbsp.
- salt - 1 tsp.
- black pepper - 1/4 tsp.
Method · 45 min
- Wash the zucchini well and pat dry. Remove the ends and cut the vegetables into rounds about 4-5 mm thick so that they fry evenly and remain juicy in the middle.
- Lightly salt the sliced zucchini and leave it in a colander for about 15 minutes. This will release some of the moisture and make the rounds more golden when fried without absorbing too much fat.
- After resting, carefully pat the zucchini dry with kitchen paper. This step is important because wet vegetables will splatter in the hot oil and fry more difficult.
- In a large frying pan, heat the olive oil over medium-high heat. The fat should be well heated, but not smoking, to get an appetizing browning and a pleasant flavor.
- Fry the zucchini in batches, without crowding the pan. Cook each batch for 2-3 minutes per side, until the rounds are golden brown around the edges and tender.
- Remove the cooked zucchini to a paper towel to drain the excess oil. Leave them to cool slightly for a few minutes, as this will help them absorb the aromatic marinade better.
- Chop the garlic very finely. Chop the mint and parsley. In a bowl, mix the white wine vinegar, garlic, green spices, black pepper and a little salt. If desired, add 1-2 tablespoons of the aromatic fat from frying.
- In a shallow dish or ceramic dish, arrange the zucchini in layers. Sprinkle each layer with some of the garlic-vinegar mixture to distribute the flavor evenly.
- Cover the dish and let it stand for at least 1 hour at room temperature or 2-3 hours in the refrigerator. For best results, Neapolitan Zucchini Scapeche are prepared in advance and served well seasoned.
- Before serving, leave the zucchini outside the refrigerator for 10 minutes to release the flavors. Serve as an appetizer, side dish, or a light summer dinner with bread.
- Leftovers can be stored in a sealed container in the refrigerator for up to 2 days. The flavor will become even richer, but it is a good idea to stir the dish carefully before serving.
