Zucchine alla Scapece is a classic Neapolitan dish that transforms humble zucchini into something truly special. The slow frying draws out their sweetness, while the marinade—rich with mint, basil, garlic, and vinegar—infuses them with bold, bright flavour. This is a dish best made ahead; the longer it marinates, the better it gets. Perfect served at room temperature as part of an antipasti spread or a simple summer side.
2 cups vegetable oil, or as needed, plus a little extra
6 zucchini, sliced into ¼-inch thick rounds
3 garlic cloves, very thinly sliced
Large handful of fresh mint and basil, finely chopped (about ½ cup loosely packed)
5 tablespoons white balsamic vinegar
Zest of ½ a lemon
Sea salt and freshly ground black pepper, to taste
500ml vegetable oil, or as needed, plus a little extra
6 courgettes, sliced into ½ cm thick rounds
3 garlic cloves, very thinly sliced
Large handful of mint, basil, finely chopped
75ml white balsamic vinegar
Zest of ½ a lemon
Sea salt and freshly ground black pepper