Zucchini Scapece is a classic Italian dish that is perfect as an appetizer or side dish. Perfect because it can be made hours or days ahead of time!

What is Zucchini Scapece?

Scapece is the classical Italian way of preserving fish and vegetables with vinegar. This zesty dish is one of my favorites that we prepared on Nonna Anna's cooking day.

I really enjoyed making this zucchini recipe because it was easy and the result was a delicious and refreshing appetizer.

The mint gives the whole dish a wonderfully refreshing lift; it balances out the vinegar for a perfect flavor.

Can you make it ahead of time?

This dish is even better made a day in advance as it gives the zucchini plenty of time to absorb the flavors of the mint, garlic, and vinegar.

Use this as a side dish or vegetarian antipasto. On top of toasted bread, it is a meal in itself or excellent as a side for grilled or roasted meats.

Serve this cold or at room temperature. It will keep for about a week in the fridge and is a Gr8 addition to a picnic!

If you grow zucchini, you know how prolific it can be. We hope you try several of our amazing recipes and please let us know what you think in the comments below.

More zucchini recipes for this beautiful summer veggie:

• Zucchini Bread
• Zucchini Pesto Tart
• Zucchini Bisque
• Zucchini with Orzo, Dill and Feta

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Zucchini Scapece (Sca-PE-chay)

Zucchini Scapece is a classic Italian dish that is perfect as an appetizer or side dish. Perfect because it can be made hours or days ahead of time!

Prep Time10 minutes mins

Cook Time30 minutes mins

drying time1 hour hr

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: Zucchini Scapece

Servings: 8 servings

Author: Jurga

Ingredients

• 4 large zucchini
• 2 cups Mediterranean Blend Oil , or a  mixture of 80% vegetable oil and 20% olive oil
• ½ cup red wine vinegar
• 2-3 cloves garlic, sliced
• 2 Tablespoons chopped mint
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Cook ModePrevent your screen from going dark

Instructions

• Slice the zucchini on a steep diagonal about ⅓-inch thick.
• Lay on racks and set out to dry for at least an hour. The traditional method is to dry them in the sun. Or, sprinkle the zucchini slices with some salt and let the salt draw out the moisture. After about an hour, rinse the zucchini and pat dry.
  
• In a 12" frying pan, heat the oil.
• When the oil is shimmering, add some of the zucchini slices, don't crowd the pan.
• Fry until golden brown, turning once.
• Lift the pieces out of the oil with a slotted spoon (a spider strainer works well) and place immediately into a bowl. No need to drain.
  
• Keep adjusting the heat to make sure the oil is very hot before adding more zucchini. They should fry up quickly.
• Repeat until all the zucchini is fried.
• Once all the zucchini pieces are in the bowl, while still hot, add the garlic, mint, salt and pepper.
• Let marinate for at least 2 hours at room temperature.
• Then serve!

Notes

Gr8 Serving Tips:

• Serve as an appetizer with forks, or put on toasted baguette.
• These are a Gr8 addition to a bruschetta bar.
• Use these in your sandwiches...yummy, yummy!

Gr8 Do-Ahead Tip:

These will keep for up to a week in a sealed container in the refrigerator. Bring to room temperature if serving as an appetizer.

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