Zucchine alla Scapece is one of those simple dishes from Naples ,that fills the kitchen with the scent of summer. The courgettes are fried until golden, then gently layered with mint, garlic, and vinegar, allowing the flavours to mingle as they rest. The result is a refreshing, aromatic side dish that brings a touch of southern Italy to any table.


Serves 4, Preparation time 15 mins, Cooking time about 15–20 mins + 1 h resting

  • 1 kg courgettes / zucchini
  • 4 garlic cloves
  • 500 ml extra virgin olive oil (EVOO)
  • 1 glass white wine vinegar
  • 7–8 fresh mint leaves (minced + whole)
  • a pinch of salt


Method

Wash and dry the courgettes, trim the ends, and slice into 4 mm rounds or ovals. Heat the EVOO and fry the slices until golden. Drain on blotting paper. 

In a bowl, mix vinegar with minced mint, keeping a few whole leaves aside. Thinly slice or chop the garlic.

Layer the fried courgettes on a plate with garlic, salt, and a little marinade. Repeat in layers.

Rest for at least 1 hour—longer marinating means deeper flavour. 

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