Zucchine alla Scapece con Menta (Courgettes with Vinegar, Garlic and Mint)
Why this recipe works
- Bright acidity: White wine vinegar cuts through the richness of the fried courgettes and keeps the dish light.
- Warm marinating: Tossing the courgettes with the dressing while still warm helps them absorb the garlic, mint and vinegar.
- Flexible serving: The dish is designed to be served at room temperature, making it useful for antipasti, lunches and relaxed sharing meals.
Get the most out of this recipe
Authenticity notes
- Fried, then marinated: The character of zucchine alla scapece comes from frying the courgettes first, then letting them take on the sharp, herbal dressing.
- Serve with bread: Crusty bread is a natural pairing, especially for catching the garlicky vinegar and olive oil left on the plate.
Texture tips
- Avoid steaming the courgettes: Fry in batches so the slices colour properly rather than releasing too much moisture into the pan.
- Let them stand: A short rest after dressing gives the courgettes a softer, silkier texture and a more rounded flavour.
Ingredient notes
- Choose firm courgettes: Medium, firm courgettes hold their shape better during frying and are less likely to turn watery.
- Use fresh mint: Fresh mint gives the clean, aromatic lift that defines the dish; dried mint will taste flatter here.
- Adjust the vinegar: For a softer finish, use sherry vinegar or let the dressed courgettes rest a little longer before serving.
Make-ahead tips
- Good made ahead: The courgettes can be cooked and marinated in advance, then brought back to room temperature before serving.
- Bring out of the fridge early: If chilled, let the dish stand at room temperature for 20 to 30 minutes and toss again to redistribute the dressing.
Equipment you'll need
Ingredients
Instructions
- Trim the courgettes and slice into rounds about 5 mm thick. Toss with the fine sea salt and set aside for 10 minutes to draw out a little moisture. Meanwhile, finely grate the garlic into a mixing bowl.
- Add the white wine vinegar, black pepper and 2 tbsp of the extra virgin olive oil to the bowl with the garlic, then stir to combine. Tear most of the fresh mint into the dressing, reserving a little to finish. Set the bowl aside.
- Pat the courgettes dry. Heat the remaining olive oil in a large frying pan over medium-high heat, then fry the courgettes in batches for 2 to 3 minutes per side until golden. Lift out with tongs and let excess oil drip back into the pan.
- While still warm, add the fried courgettes to the bowl and toss well so every slice is coated. Leave to marinate for 5 minutes, tossing once halfway through. Taste and adjust with a pinch more fine sea salt if needed.
- Transfer to a serving plate and scatter over the reserved mint. Serve at room temperature so the courgettes taste bright and aromatic. If you have time, let it stand a little longer for a deeper flavour.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Fry in batches so the courgettes colour rather than steam; let the oil come back up to temperature between batches.
- For a gentler garlic flavour, stir the dressing and let it sit for 5 minutes before adding the courgettes, then taste and adjust.
- If serving to anyone sensitive to raw garlic, briefly warm the vinegar with the garlic in the frying pan for 30 seconds off the heat, then cool before dressing.
Substitutions
- Replace White wine vinegar with Sherry vinegar for a rounder, slightly sweeter acidity.
- Replace Fresh mint with Fresh basil for a softer, more herbal finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Bring back to room temperature for 20 to 30 minutes before serving and toss to redistribute the dressing.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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