Zucchine alla Scapece, pronounced Ska-pe-ce, is a famous traditional Neapolitan side dish prepared with courgettes, garlic, fresh mint leaves and vinegar.
Serves 4, Preparation time 15 mins, Cooking time about 15-20 mins + 1 h rest
- 1 kg of striped courgettes / zucchini
- 4 cloves of garlic
- 500 ml of Extra Virgin Olive Oil – we have used: extra-virgin-olive-oil
- a glass of white wine vinegar – we have used: flavoured-oil-and-winegard
- 7-8 fresh mint leaves, both minced and whole
- a pinch of salt
Wash and dry the courgettes healthy, trim the ends and cut them into 4 mm thick round or oval slices.
Heat the Evoo in a frying pan, immerse the sliced courgettes and fry them until golden brown.
Place them on blotting paper to drain off excess oil.
Prepare the marinade in a bowl by combining the vinegar and chopped mint, leaving a couple whole.
Cut garlic cloves into very thin slices or into small pieces as desired.
Place a layer of courgettes on a plate, season with a few garlic flakes, a pinch of salt and a little marinade. Arrange a second layer and carry on like this until all the ingredients are gone.
Leave for at least an hour before serving. And the longer they marinade, the tastier they will become.