Zucchine alla Scapece | DonalSkehan.com
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Zucchine alla Scapece

June 20

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.

  • serves Serves 4
  • time 1 hour plus marinating time

Method

  1. 1. Pour the oil into a deep saucepan and place over a medium-high heat. Heat until the oil reaches 160°C.
  2. 2. Add the courgette slices, in batches, to the oil, frying until they are a lovely golden brown - this will take a while so bear with it!
  3. 3. Remove the courgettes with a slotted spoon onto some kitchen paper then season with a little salt and repeat until all of the courgettes are fried then allow them to cool completely.
  4. 4. Whilst the courgettes cool, place the garlic cloves into a shallow frying pan and add just enough oil to cover. Turn the heat on and fry for about 5 minutes until the garlic becomes crispy and golden then drain immediately and set aside in a bowl, try not to let the garlic get to brown or it will begin to taste burnt!
  5. 5. Roughly chop the mint and basil and add to a large bowl along with the crispy garlic cloves, white balsamic vinegar and 50ml of the oil you used to cook the garlic in. Season with salt and pepper and set aside until needed.
  6. 6. Once cool, place the courgette slices into a shallow bowl and pour the dressing over them, stirring to coat. Let the courgettes sit at room temperature for about 2 hours, to really let the flavours develop. You can also cover and refrigerate overnight if you want.
  7. 7. To serve, place the courgettes into a serving bowl and scatter over some extra mint and basil, along with a little drizzle of extra virgin olive oil and the zest of ½ a lemon. Serve immediately.

Ingredients

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