Zucchine alla Scapece, Marinated Zucchini with Mint
Zucchine alla scapece is a Neapolitan way with summer squash, born as a method of preserving a glut of zucchini in vinegar through the heat. Scapece comes from the same root as the Spanish escabeche, both meaning something cooked and then steeped in acid to keep it. The classic is fried in oil, drained, and layered with garlic, wild mint, and vinegar, but the frying is really just a way to color the slices and cook off their water. A dry cast-iron pan on high heat does the same, charring the coins so they hold their shape in the marinade instead of dissolving. Mint, not basil, is the herb here, and it belongs to the dish as much as the vinegar. Make it in the morning to eat at night, or the night before to eat the next day. It is an antipasto, a side to anything from the grill, or a thing to eat cold from the fridge with a fork.
Ingredients
- 1 1/2 lb Zucchini, sliced into thin rounds
- 2 cloves Garlic, thinly sliced
- 1/4 cup Mint, torn
- 3 tbsp White wine vinegar
- 1 pinch Red pepper flakes
- 1/4 tsp Black peppercorns, ground
Method
- Slice the zucchini into thin coins, a scant 1/4 inch (6 mm), and pat them dry. Scapece is traditionally deep-fried, so the goal without oil is to drive off water and get real color instead of a steamed, limp slice.
- Griddle the rounds in a dry cast-iron or nonstick pan over high heat, in a single layer, until charred and pliable on both sides, about 2 minutes a side. Do not crowd the pan. A hot, dry surface browns the sugars in the zucchini and gives the char that stands in for the crisp of frying.
- Layer the charred slices in a shallow dish with the sliced garlic and torn mint scattered between the layers. Building it in layers means every slice meets the marinade rather than just the ones on top.
- Warm the vinegar with the chile flakes just to a bare simmer and pour it over while the zucchini is still warm. Scapece means marinated in vinegar, and warm slices drink it in far more deeply than cold ones, so the sour soaks all the way through.
- Grind over the black pepper, then cover and rest at least 1 hour, ideally overnight in the fridge. This is not a dish to eat right away: the mint and vinegar need time to permeate, and it tastes best the next day.
Nutrition
Estimated per serving: 70 calories, 3 g protein, 3 g fiber, 15 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
