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Neapolitan Zucchine alla Scapece: Fried Marinated Zucchini

Zucchine alla Scapece – delicious fried zucchini tossed in a mint, garlic and vinegar dressing. This classic Neapolitan side is excellent alongside grilled meats and fish, served as antipasti, or piled on warm crostini for a light starter.

A blue and white floral bowl filled with fried marinated zucchini and a spoon.

Zucchine alla Scapece is a traditional dish from Naples that celebrates the bright flavours of summer zucchini combined with simple pantry ingredients: vinegar, olive oil, garlic and fresh mint. The result is crunchy, tangy and aromatic – best enjoyed at room temperature so the flavours can develop.

There are regional variations. For example, some families on the Amalfi Coast cut the zucchini into thin strips, lightly flour and deep fry them, then layer with raw garlic, mint and vinegar, pressing the mixture to set before slicing and serving. The Neapolitan approach shown here is quicker and still full of fresh flavour, making it ideal for casual meals, barbecues and buffets.

Ingredient notes

An overhead shot of all the ingredients needed to make zucchine alla scapece on a wooden board.
  • Zucchini – 2 medium zucchini work well; choose firm, evenly coloured specimens for the best texture.
  • Mint – fresh mint is traditional and gives a bright, cooling contrast to the vinegar; basil can be substituted if needed.
  • White wine vinegar – provides acidity; red wine vinegar may be used but will change the colour slightly.
  • Garlic – 1 large clove or 2 small cloves, finely chopped to distribute flavour throughout the salad.
  • Oil for frying – a neutral oil like sunflower or vegetable oil is good for frying; use a light olive oil for finishing if preferred.

Traditional method vs. this quick version

Traditionally, zucchini may be dehydrated in the sun or salted to draw out moisture before frying; both methods produce a chewier texture and concentrate flavour. Salting and resting the slices for a few hours is another classic approach used in many Italian families.

In this version the zucchini are sliced very thin and fried immediately, which greatly reduces prep time. The thin slices crisp quickly, so keep the oil hot and fry in small batches to maintain temperature and achieve even browning.

A close up of fried marinated zucchini in a blue bowl.

More delicious Italian side dishes to try

An overhead shot of Ciambotta (Italian vegetable stew) in a blue bowl, the background is wooden.

Sides

Ciambotta (Stewed Summer Vegetables)

An overhead shot in direct sunlight of Sicilian potatoes in a blue bowl with olives and capers.

Sides

Patate Apparecchiate (Sicilian Potatoes with Onions and Olives)

Italian green beans on a oval plate

Sides

Italian Green Beans in Tomato Sauce

Sicilian caponata in a blue patterned bowl sitting on a travertine surface.

Antipasti

Sicilian Eggplant Caponata

If you try this Zucchine alla Scapece recipe, please leave feedback or notes about any adjustments you made. It’s a versatile dish that benefits from small tweaks to seasoning, acidity or herbs depending on taste and what’s in season. Serve at room temperature for the fullest flavour, or make ahead for an easy entertaining option.

Step By Step Photos Above

Photos and tips included to help you achieve crisp, golden slices and a balanced marinade.

Zucchine alle Scapece (Fried Neapolitan Zucchini)

By Emily

Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Servings:
4 servings
A cropped close up image of fried zucchini in a blue and white bowl.
Use the camera icon to toggle the step by step photos on and off. This simple Neapolitan recipe pairs crisp fried zucchini with a tangy dressing of vinegar, olive oil, garlic and mint. Ideal for summer and easy to prepare ahead.

Equipment

  • Thermometer (to monitor oil temperature)
  • Kitchen paper or clean cloth for draining

Ingredients

  • 2 medium-sized zucchini (courgettes)
  • 1 large garlic clove (or 2 small), finely chopped
  • 2 sprigs fresh mint, torn
  • 2 tablespoons white wine vinegar
  • 4 tablespoons extra virgin olive oil
  • Salt, to taste
  • Sunflower oil (or preferred neutral oil) for frying, enough for about 1 inch / 2–3 cm depth

Instructions

To make the marinade

  • Finely chop the garlic and place in a medium bowl. Tear the mint into small pieces and add with the white wine vinegar and extra virgin olive oil. Stir well and set aside to allow flavours to mingle.

    Chopped garlic and a vinegar, mint and olive oil dressing in a bowl.

Fry the zucchini

  • Trim the ends and slice the zucchini into very thin rounds with a sharp knife or mandoline. In a heavy-based pan, pour enough sunflower oil to a depth of about 1 inch (approximately 500ml/2 cups).

    Thinly sliced zucchini and it frying in a pan of hot oil.
  • Heat the oil to around 180 °C (350–355 °F). Fry the zucchini in small batches until golden and crisp on both sides, then transfer to a plate lined with kitchen paper to drain.

Serve

  • Once all the zucchini are fried, sprinkle them with sea salt and add them to the bowl with the garlic, mint and dressing.

    Fried zucchini draining on a plate with kitchen paper and mixed with the vinegar, mint and garlic dressing.
  • Toss thoroughly to coat every slice. Serve immediately or allow the zucchini to marinate for a few hours in the fridge. If chilled, bring to room temperature before serving so the oil and vinegar soften and the flavours open.

Notes

  • Thermometer recommended: Use a candy or frying thermometer to keep the oil at 180 °C (around 350–355 °F) between batches for consistent crisping.
  • Drain well: Laying the zucchini on kitchen paper after frying removes excess oil and helps the dressing adhere.
  • Make ahead: Zucchine alla Scapece develops flavour over time and can be prepared 1–3 days ahead. Refrigerate and bring to room temperature before serving.
  • Serving suggestions: Pair with grilled fish or meat, add to a platter of antipasti, or serve on toasted bread as a simple bruschetta.

Nutrition

Calories: 237 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 25 g | Fiber: 1 g

Nutrition information is an approximation and should be used as a guideline only.

Helpful Info for All Recipes

  • I typically use extra virgin olive oil for finishing dishes unless otherwise noted.
  • When using canned tomatoes in other recipes, choose good-quality brands for better flavour and texture.
  • Vegetable sizes are assumed to be medium unless otherwise stated.
  • All recipes are tested using a fan (convection) oven where applicable.