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Marinated Zucchini – Zucchine alla Scapece

Marinated Zucchini – Zucchine alla Scapece

Marinated zucchini – or, in the original version, zucchine alla scapece – is a typical Neapolitan recipe, a very simple dish to make and characterized by a fresh and unmistakable flavor. Normally conceived as a side dish for fish or meat, I sometimes use it as a starter with other kind of vegetables and some slices of bread. The preparation is really straightforward : after slicing the zucchini and let them rest, you fry them in extra virgin olive oil and complete with seasoning of vinegar and mint.
There are different theories on the origin of this name. Allegedly, the term scapece would come from the Spanish “escabeche” which indicates the process of marinating fried foods in raw vinegar – a process suitable for both vegetables and fish.

marinated zucchini

According to others, the origin of the word “scapece” is to be found in “ex apicii” referring to Apicio, a very peculiar chef who lived in Rome during the empire of Tiberius. He was the author of De Re Coquinaria, a culinary treaty in ten books. Apparently, he was the one who invented this sauce made of vinegar used to season vegetables. This marinade is useful to preserve many different kind of foods, such as chicken, onions, eggplants, cucumbers, fish, chicken, onions, pork.
The great thing about the marinade is that the flavour of your dishes will be more intense and powerful and of course that food can be preserved in the fridge for days thanks to this method!

Here we go with some extra info or advice to make marinated zucchini right!

Try to cut the zucchini in round slices of no less then 4- 5 mm (0,19 inches) of thickness, because they tend to drastically reduce their volume when fried.

Leave the zucchini in the fridge for 24 hours before eating them to get the maximum flavor!I know it’s a long time but you will really feel the difference. In general, the more you let marinate, the better.

Sure thing is, zucchine alle scapece is seasoned with vinegar and as every traditional recipe has more than one variant. The main difference is whether or not cooking the vinegar before seasoning the zucchini. What I propose here is to boil a mixture of water and vinegar. This helps in reducing the acidity of vinegar (compared to “raw” marinade).

You can store the zucchini for 4-5 days in the fridge.

marinated zucchini

 

Marinated Zucchini – Zucchine alla Scapece recipe

Ingredients

2, 20 pounds (1 kg) zucchini

4 tbsp red wine vinegar

4 tbsp water

salt

at least 20 mint leaves

at least 6 tbsp extra-virgin olive oil

 

Method

Wash and cut zucchini. Let them dry in the sun one day or put them under salt in a colander at least for a few hours if you are in a hurry to prepare them. In this way they will release their water.
Rinse the zucchini and then dry them with kitchen paper.

marinated zucchini
In a large frying pan, add the olive oil and fry the zucchini over mediut heat. You will probably need to fry them in different batches according the size of the pan. marinated zucchini

When they are golden, transfer them into a plate covered in kitchen paper so they can release the oil in excess and sprinkle with some salt. In the meantime, in a pot, bring to a boil the water, the vinegar and the sliced garlic.

marinated zucchini
Transfer the zucchini in a bowl with the mint leaves,  cover everything with the hot marinade and optionally with 2 or 3 tbsp of the oil you used to fry.

marinated zucchini

Let rest for a day at least if you want to enjoy the maximum flavor!

If you are here because you are fan of vegetables exactly as I am, then check my potato and green bean salad or this delicious orange salad with fennel!

And don’t forget to subscribe to my blog if you want to receive all my recipes every week and to meet me on Facebook, Instagram and Pinterest!

 

Marinated zucchini - Zucchine alla Scapece

2017-09-07
: 4 /6
: 10 min
: 30 min
: 40 min
: easy

Delicious zucchine alla scapece, aka marinated zucchini in vinegar and garlic enriched by mint leaves!

By:

Ingredients
  • 2, 20 pounds (1 kg) zucchini
  • 4 tbsp red wine vinegar
  • 4 tbsp water
  • salt
  • at least 15/20 mint leaves
  • at least 6 tbsp of extra-virgin olive oil
Directions
  • Step 1 Wash and cut the zucchini.
  • Step 2 Let them dry in the sun one day or put them under salt in a colander at least for a few hours if you are in a hurry to prepare them. In this way they will release their water.
  • Step 3 Rinse the zucchini and then dry them with kitchen paper.
  • Step 4 In a large frying pan, add the olive oil and fry the zucchini(in batches) over mediut heat.
  • Step 5 When they are golden, transfer them into a plate covered in kitchen paper so they can release the oil in excess and sprinkle with salt.
  • Step 6 In the meantime, in a pot, bring to a boil the water, the vinegar and the sliced garlic.
  • Step 7 Transfer the zucchini in a bowl with the mint leaves, and cover everything with the hot marinade and optionally with 2 or 3 tbsp of the oil you used to fry.
  • Step 8 Let rest for a day at least if you want to enjoy the maximum flavor!


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