Zucchini alla Scapece
35 min · 11 steps
Medium: 31–60 min or 7–12 steps
About this dish
This traditional Sicilian dish features thinly sliced zucchini pan-fried until golden, then marinated in a vibrant vinegar, mint, and garlic mixture. The result is a tangy, herbaceous side dish that's crispy on the outside and tender within, best enjoyed at room temperature.
Allergy Info
None
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- zucchinisliced lengthwise into 3mm strips700 g
- garlic clovesthinly sliced4
- fresh mint leavesroughly torn15 g
- fresh oregano leavesor 2g dried oregano5 g
Spices & Seasonings
- dried chillicrushed, optional1
- sea salt to taste
- black pepper to taste
Oils & Condiments
- extra virgin olive oildivided120 ml
- white wine vinegar60 ml
Utensils
- large frying pan
- kitchen towel
- colander
- small bowl
- whisk
- shallow dish
- sharp knife
- chopping board
Method
Slice the zucchini lengthwise into 3mm strips and pat dry with a clean kitchen towel.
Thinly slice the garlic cloves, roughly tear the mint leaves, and prepare the oregano.
Season the zucchini strips generously on both sides with sea salt and black pepper.
Heat 60ml of the olive oil in a large frying pan over medium-high heat until shimmering.
Working in batches to avoid overcrowding, place zucchini strips in the pan in a single layer and cook for 3 minutes until the underside turns golden brown.
Flip each strip carefully and cook for a further 2–3 minutes until the second side is golden brown and the zucchini is tender when pierced with a fork.
Transfer the cooked zucchini to a colander or paper-towel-lined plate and repeat with remaining batches, adjusting heat as needed.
In a small bowl, whisk together the remaining 60ml olive oil, white wine vinegar, crushed chilli (if using), salt, and pepper.
Layer the cooled zucchini strips in a shallow dish, scattering sliced garlic, torn mint, and oregano between layers.
Pour the vinegar and oil dressing evenly over the zucchini, ensuring all pieces are well coated.
Cover loosely and let rest at room temperature for at least 30 minutes before serving, allowing the flavours to meld.