Zucchine alla Scapece

Zucchine alla Scapece

By Teresa, a Neapolitan friend! 

You might enjoy this recipe on our tours in south of Italy!


Ingredients for 4 people:

  • 3 zucchine
  • 1/3 cup EVOO
  • 1 sprig of fresh mint
  • 1/2 Tbsp of white or red vinegar
  • 1/4 tsp of salt



  • Wash and cut the zucchini crosswise into discs about 2 mm thick and place them in a colander
  • Then sprinkle with salt and let it rest for half an hour to draw out the excess water
  • Teresa told us that sometimes she also places the colander under the sun to dry and concentrate the flavors 
  • In a frying pan heat 1/3 cup of EVOO and cook the zucchini until browned and soft on both sides. Then remove into a plate on absorbent paper towel to drain the excess oil
  • Gently mix zucchini with vinegar and mint leaves in a bowl, and let it rest for some hours to reach optimal taste


Buon appetito!


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