Zucchini Alla Scapece (Italian Zucchini with Mint & Vinegar)

Name: Zucchini Alla Scapece (Italian Zucchini with Mint & Vinegar)
Prep time: 5 min
Cook time: 25 min
Total time: 150 min
Ingredients: 1 kg zucchini ((around 3-4)); ½ cup mint ((finely chopped)); 2 garlic cloves ((minced)); ½ cup white wine vinegar; ½ cup olive oil; salt & pepper

By Lee Jackson ↣ Published on: June 30, 2026

Last Updated: June 19th, 2026↣0 Comments↣

I love this Italian Zucchini recipe to serve al-fresco with grilled fish and meats. A delicious combination of zucchini with fresh mint and zingy wine vinegar. It’s light, fresh and perfect for warm weather entertaining.

Jump to Recipe

A serving platter of zucchini alla scapece with golden fried zucchini slices marinated in mint, garlic and white wine vinegar.

I always gravitate towards side dishes that can be prepared well in advance, I like a stress-free life. This Italian recipe draws all the magic of fried zucchini with an impossibly zingy and refreshing dressing. The zucchini is made the day before and left to develop in the sharp dressing - over time it mellows into a wonderful tangy coating with the fresh fragrance of mint lingering.

It's one of my go-to spring and summer staples that I cook every year. I first sampled this treasure in Sorrento, where it was served with a gigantic swordfish steak. It may have been the romance of it all, sitting on a terrace overlooking the water, but it's a dish that stuck with me all these years and one I continue to make at home, albeit without the Mediterranean view. There are hyper-localised versions of this dish around Naples, Amalfi and the Sorrento Peninsula - but this recipe is most like the version I sampled in Sorrento.

This dish is an integral part of my warm weather recipes (but dishes I cook all year round, to be honest), that I cook on repeat. You can find likeminded recipes at my Italian collection and more at my Italian sides and salads collection if you're looking for more inspiration.

What's Ahead?

Traditional Italian zucchini alla scapece garnished with fresh mint leaves and served as a Mediterranean side dish.

What is Zucchini Alla Scapece?

Zucchini alla Scapece is a classic dish from southern Italy, particularly associated with the region of Campania around Naples and Sorrento. Thin slices of zucchini are traditionally fried until golden, then marinated with vinegar, garlic and fresh mint. The result is a simple but surprisingly complex dish where sweet, silky zucchini meets bright acidity and fragrant herbs. It's served as an antipasto or simple side dish.

The word scapece is thought to derive from the Spanish escabeche, a method of preserving foods in a vinegary marinade that spread throughout southern Italy during centuries of Spanish influence. Today, zucchini alla scapece is enjoyed as an antipasto, side dish or light lunch, and is one of the most beloved ways to celebrate the abundance of summer zucchini in Italian cooking.

Why You'll Love it

Make-Ahead - It's a great make-ahead dish that you can make a day in advance then whip out an hour before serving. Like many Italian vegetable dishes, they're best served at room temperature.
Vegan - this offers something unique and delicious for my vegan friends
Low calorie, so I can eat as much as I like!
Tastes even better the next day - as with many dishes, it's worth the wait.
Authentic Campanian dish - I love to recreate my travel memories, and this takes me directly back to beautiful Bay of Naples.

The ingredients for zucchini alla scapece: zucchini, mint, vinegar, garlic and olive oil

Stuff You'll Need

There's not a lot to get hold of, most of which are everyday staples.

Zucchini - for this traditional recipe, we're using zucchini - you can use yellow squash too.
Fresh Mint - a traditional flavour for this Campanian classic, essential for the authentic flavour
Garlic - I mince mine for a more pronounced flavour - you can chop or finely slice for a less garlic-forward flavour.
White wine vinegar - is traditional. It's sharp but lighter than red wine vinegar and gives the dish its distinctive sweet, sharp and tangy flavour. You can also use red wine or apple cider vinegar for a twist on the classic.
Olive oil - for frying the zucchini.

The mint and vinegar dressing for zucchini alla scapece

Zucchini rounds frying in olive oil in a large frying pan

Golden brown rounds of zucchini frying in olive oil for zucchini alla scapece

Fried zucchini draining on paper towels.

Step by Step

Making your Zucchini Alla Scapece is simple. Most of your time is spent frying the zucchini, the rest is a breeze.

Make the dressing - Whisk together the vinegar, garlic and fresh chopped mint. Set aside.
Fry the zucchini - Fry the zucchini for 4-5 minutes per side, give and take, until browned. Season lightly with salt and pepper as they fry.
Drain on paper towels - to soak up any excess oil. Leave to cool completely.

All that's needed now is to pour the dressing over the zucchini, cover and refrigerate to marinate. 1-2 hours is OK, but 24 hours is best. Pull out of the fridge 1 hour before eating to let it come up to room temperature.

Optional Step: Salting the zucchini

To help keep the zucchini firm while frying, you can lightly salt before frying. After 10 minutes of salting, pat dry with paper towels to absorb the water that has leeched out due to osmosis. This will help avoid mushy zucchini.

Close-up of fried zucchini slices coated in a tangy garlic and mint dressing for authentic zucchini alla scapece.

Things I've learned

Over the years, I have picked up a few tips to make this recipe simple or more versatile.

Versatile pairings - The dish pairs with fish, meat, poultry, salads and even just a few slices of crusty bread.
Versatile ingredients - Scapece style recipes aren't just limited to zucchini. It's a method more than a recipe, so you can apply the dressing to other cooked vegetables like eggplant, mushrooms, fennel, cauliflower, green beans and artichoke. You can also use a different herb - try parsley, basil, marjoram, dill or oregano.
Plan ahead, panic averted - Making this dish a day in advance takes a little pressure off me when planning meals. I can simply take out the fridge and let it sit while I panic about other dishes!

Serving & Storage Suggestions

The way I serve this dish is to make in advance, along with other Italian salads like Aeolian Salad, Orange & Caper Salad and Fennel & Apple Salad, all of which can be done way before eating. I'll then generally, grill some meats like Arrosticini (amazing lamb skewers) or fennel-forward Italian sausages or maybe some BBQ chicken or fish - all my attention can be focussed on that, knowing that there's plenty of side dishes at the ready, so we can eat the second it comes off the BBQ.

Great on sandwiches

Leftovers are a great addition to sandwiches - try it as a topping to the classic Porchetta sandwich or the lesser known, but equally delightful Pampanella Molisana Sandwich.

Storage

The zucchini will be good for up to 4 days in the fridge if well covered. It's not suitable for freezing.

A rustic platter of zucchini alla scapece served at room temperature with fresh mint and cracked black pepper.

Ready to get cooking?

This truly is a Mediterranean Italian delight. All the freshness and lightness you should expect. It's sunshine on a plate and a wonderful partner to so many other dishes. It's one of my summer go-to's but I'll eat it all year round. Be sure to make it part of your next Italian feast.

Golden zucchini slices marinated with white wine vinegar and garlic in a classic Campanian zucchini alla scapece recipe.

More Favourite Italian recipes

If you liked this recipe, I'm sure you'll love some more of my favourite Italian recipes.

Authentic southern Italian zucchini alla scapece arranged on a serving plate with fresh herbs and olive oil.

FAQ

Have a question? Let me know in the comments.

What does "alla scapece" mean?

"Alla scapece" refers to a traditional southern Italian method of marinating food in vinegar, garlic and herbs. The name is thought to derive from the Spanish word escabeche, reflecting centuries of Spanish influence in southern Italy. In Campania, zucchini alla scapece is one of the most famous examples of this cooking style.

Is zucchini alla scapece served hot or cold?

It is usually served at room temperature or chilled. In fact, the dish improves after resting for several hours, allowing the zucchini to absorb the flavours of the vinegar, garlic and mint.

Can I make zucchini alla scapece ahead of time?

Yes. This is an excellent make-ahead dish. Prepare it up to a day in advance and store it in the refrigerator. Many Italians believe it tastes even better the next day.

Do I have to fry the zucchini?

Traditional zucchini alla scapece is made with fried zucchini, which creates the silky texture the dish is known for. However, you can roast or grill the zucchini for a lighter version with excellent results.

What type of vinegar is best for zucchini alla scapece?

White wine vinegar is the traditional choice. It provides the bright acidity that balances the richness of the zucchini without overpowering the delicate flavours of the garlic and mint.

What can I serve with zucchini alla scapece?

Zucchini alla scapece is often served as part of an antipasto spread alongside cured meats, cheeses, olives and crusty bread. It also makes an excellent side dish for grilled fish, chicken or roasted meats.

How long does zucchini alla scapece keep?

Stored in an airtight container in the refrigerator, zucchini alla scapece will keep well for up to 4 days. The flavours continue to develop as it sits.

Can I use other vegetables with the scapece method?

Yes. The same technique works beautifully with eggplant, peppers, mushrooms, cauliflower and artichokes. The combination of vinegar, garlic and mint complements many Mediterranean vegetables.

Why is mint used instead of basil?

Fresh mint is a defining flavour of traditional zucchini alla scapece. Its cooling, aromatic character balances the vinegar and gives the dish its distinctive flavour. Basil is not typically used in the classic Campanian version, but you can absolutely use it in your own version like I do.

Is zucchini alla scapece from Naples?

Yes. The dish is most closely associated with the region of Campania, particularly Naples, Sorrento and the surrounding coastal areas, where it has been enjoyed for generations as a summer staple.

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