Zucchine alla Scapece
Neapolitan fried zucchini marinated in vinegar and mint — a refreshing antipasto that improves overnight.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Italian
vegetarianvegangluten-free
Ingredients
800gzucchini, sliced into rounds
4 clovesgarlic, thinly sliced
100mlwhite wine vinegar
1 large handfulfresh mint leaves
1 tspsugar
150mlolive oil for frying
Instructions
1
Fry zucchini rounds in olive oil in batches until golden, drain.
2
Fry garlic slices until just golden, drain.
3
Warm vinegar with sugar until sugar dissolves.
4
Layer zucchini and garlic in a container with fresh mint between layers.
5
Pour vinegar mixture over, cover and refrigerate overnight.
6
Serve at room temperature as an antipasto.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
51
Protein
2.8g
Fat
0.7g
Carbs
9.1g
Fiber
2.5g
Sodium
20mg
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