Zucchine alla Scapece (Fried Courgettes with Mint and Vinegar)
Why this recipe works
- Bright, balanced dressing: White wine vinegar cuts through the richness of the fried courgettes, while olive oil softens the sharpness.
- Aromatic layers: Garlic and mint are added while the courgettes are still warm, helping their flavour infuse the dish as it cools.
- Served at room temperature: The dish does not need to be served hot, making it practical for antipasti, lunches and shared tables.
Get the most out of this recipe
Timing notes
- Let the flavours settle: A short rest is essential: the warm courgettes absorb the vinegar, mint and garlic as they cool.
- Best at room temperature: Serve once cooled rather than straight from the fridge, when the texture and flavour are more rounded.
Authenticity notes
- Southern Italian style: Zucchine alla scapece is especially associated with southern Italian cooking, where fried vegetables are often dressed with vinegar and herbs.
- Fried, then marinated: The defining technique is frying the courgettes first, then layering them with an acidic herb dressing rather than serving them immediately.
Ingredient notes
- Choose firm courgettes: Firm, medium-sized courgettes hold their shape better during frying and are less likely to turn watery.
- Use fresh mint: Fresh mint gives the clean, aromatic lift this dish needs; dried mint will taste flatter in the vinegar dressing.
- Adjust the vinegar at the end: Taste after resting and add a little more vinegar or salt if the courgettes taste muted.
Common mistakes
- Avoid low oil heat: If the oil is not hot enough, the courgettes will absorb excess oil before they turn golden.
- Fry in batches: Overcrowding lowers the oil temperature and encourages steaming, which makes the courgettes soft rather than lightly golden.
- Dress while warm: Do not wait until the courgettes are fully cold before adding the dressing; warmth helps them take on the garlic, mint and vinegar.
Equipment you'll need
Ingredients
Instructions
- Trim the courgettes, then slice them into rounds about 5 mm thick. Thinly slice the garlic and pick the mint leaves, tearing any large leaves. In a bowl, mix the white wine vinegar with the extra virgin olive oil, half the salt, and the black pepper.
- Pour the sunflower oil into a large frying pan to a depth of about 1 cm and heat over medium-high until shimmering. Fry the courgettes in batches for 2 to 3 minutes per side, until golden and tender. Lift out with tongs into a colander set over a bowl, then season lightly with the remaining salt while hot.
- While the courgettes are still warm, layer them in a serving dish with the sliced garlic and mint, spooning over the vinegar dressing as you go. Leave to cool for at least 15 minutes so the courgettes absorb the sharp, aromatic dressing. Serve at room temperature.
Recipe notes
Tips
- Keep the oil at a steady medium-high heat: if it is too cool the courgettes will soak up oil, and if it is too hot they will brown before turning tender.
- For the best flavour, let the dish stand 30 minutes at room temperature before serving, then taste and adjust with a pinch more fine sea salt if needed.
- If you are sensitive to raw garlic, briefly warm the sliced garlic in 1 tbsp of the hot sunflower oil for 20 to 30 seconds, then add it to the dressing.
Substitutions
- Replace Fresh mint with Fresh basil for a softer, sweeter herbal note.
- Replace White wine vinegar with Apple-cider-vinegar for a fruitier acidity.
- Replace Sunflower oil with Olive-oil for frying for a more pronounced olive flavour (watch the heat to avoid smoking).
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; the flavours are best when not served cold.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Italian
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