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Zucchini alla Scapece – Zucchini with Mint and Vinegar

Zucchini alla Scapece, which consists of fried zucchini and a dressing of olive oil, mint, and vinegar, is the perfect summer recipe!

As someone who absolutely adores zucchini, this dish has become a staple in my kitchen, especially during summer.

It’s super fresh, incredibly flavorful, and can be enjoyed as a side dish or even as a main course on top of a bruschetta. Trust me, it will be your favorite once you try this recipe. 

Zucchini with Mint and Vinegar

Why I Love This Recipe

Refreshing and Light: the combination of mint, garlic, and vinegar creates a refreshing and light dish perfect for those hot summer days.

Quick and Easy: Life can get busy, especially during summer.

That’s why I adore this recipe—it’s quick and easy to make. 

Versatile: Zucchini alla Scapece can be enjoyed in various ways.

You can serve it as a side dish alongside grilled meats or fish, or get creative and use it as a topping for bruschetta.

Ingredients for Zucchini alla Scapece

Green zucchini: Choose fresh and firm zucchini for the best results.

You can use different kinds of summer squash in this dish, such as yellow crookneck squash, gray calabacita zucchini, zephyr zucchini, and round zucchini.

Mint: Fresh mint leaves add a delightful aroma and flavor. Use the fresh one for better flavor.

Garlic: Use fresh garlic, if you don’t like the taste of raw garlic, you can eliminate it from the recipe entirely or keep the garlic in sizeable pieces and remove them later on.

Olive oil: Use extra virgin olive oil for its rich flavor.

White vinegar: The tangy vinegar adds a pleasant acidity to balance the dish.

Red wine vinegar can also be utilized. Avoid using regular, distilled white vinegar as it has a harsh flavor.

Salt and black pepper: Season to taste.

Step-by-Step!

Start by combining the garlic, chopped mint, vinegar, olive oil, salt, and pepper in a little bowl So that all the flavors infuse together.

combining the garlic chopped mint vinegar olive oil salt and pepper

Wash the zucchini thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean kitchen paper towel.

Trim off the ends of the zucchini and slice them into rounds of about 1/4 inch thickness. 

slice zucchini into rounds

Heat a large skillet with oil over medium-high heat.

Add enough cooking oil to cover the bottom of the pan. Once the oil is hot, carefully add the zucchini slices to the pan in a single layer. 

Fry the zucchini slices on each side for about 2-3 minutes until they turn golden brown. 

Fry the zucchini slices

As the zucchini slices brown, transfer them to a paper towel-lined plate or baking sheet.

This helps absorb any excess oil and keeps the zucchini crispy.

Repeat the frying process with the remaining zucchini slices, adding more oil to the pan if necessary. 

Remember to adjust the heat as needed to prevent burning.

Pour the dressing over the zucchini and gently toss until evenly coated. Taste and adjust seasonings as needed.

marinate the zucchini

Serve at room temperature.

zucchini alla scapece in a plate

Best Tips to make it

  • Don’t overcrowd the skillet when cooking the zucchini slices. 
  • Don’t be afraid to let the zucchini brown; the caramelization adds depth of flavor to the dish, so let them develop a golden hue before adding the vinegar.
  • Remove the soul from the garlic; it will make it more digestible.

Variations

  • You can bake or air fry the zucchini for a healthier dish instead of pan-frying. This method reduces the amount of oil while still achieving a crispy texture.
  • If you prefer a sweeter garlic flavor, try using roasted garlic instead. Roasting the garlic cloves brings out their natural sweetness and adds depth to the dish.
  • Experiment with different vinegars to vary the taste. Balsamic vinegar, for example, adds a touch of sweetness and richness to the dish.

Serving Suggestions 

Zucchini alla Scapece is incredibly versatile and can be enjoyed in various ways:

As a side dish, pair it with breaded pork, panko breaded chicken or fish for a delightful summer dinner.

I love to eat as a topping of my bruschetta, spread a slice of toasted bread with creamy goat cheese or ricotta, and top it with the zucchini alla Scapece for a quick and satisfying lunch.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. 

I don’t recommend freezing.

Faq’s

Is it necessary to salt the zucchini before cooking it?

No, it’s not necessary to salt the zucchini before cooking it for this recipe.

Can I make zucchini alla Scapece ahead of time?

Absolutely! In fact, this dish tastes even better when it has had time to marinate and develop its flavors. You can make it a few hours or even a day in advance. Just store it in the refrigerator until you’re ready to serve.

Can another herb be used in place of the mint?

If you’re not a fan of mint you can substitute it with basil or parsley. 

Zucchini alla Scapece Recipe (Zucchini with Mint and Vinegar)

Zucchini alla Scapece Recipe

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Yield: 4

Zucchini alla Scapece Recipe (Zucchini with Mint and Vinegar)

zucchini alla scapece

Crispy zucchini alla scapece, with mint and vinegar vinaigrette - a refreshing Italian side dish perfect for summer.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 garlic cloves, thinly sliced
  • 1/2 cup fresh mint leaves
  • 4 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 1 tsp coarse salt
  • 1/4 tsp freshly ground black pepper
  • Vegetable oil for frying
  • 3 medium green zucchini, washed, dried, and sliced into 1/4-inch rounds

Instructions

  1. Combine the garlic, mint, vinegar, olive oil, salt and pepper in a small bowl. Mix until emulsified.
  2. Wash the zucchini thoroughly under running water and pat dry with a clean towel. Trim the ends and slice into 1/4-inch rounds.
  3. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom and fry the zucchini slices in a single layer for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate as you work.
  4. Toss the fried zucchini with the vinaigrette until evenly coated. Taste and adjust seasonings as needed.
  5. Serve chilled or at room temperature as a side.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 588mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 2g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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