Summer on a plate with zucchini alla scapece

Among the most iconic side dishes of Campanian tradition, zucchini alla scapece brings all the scents of summer to the table. Perfect alongside roasted meats or grilled fish, they're just as delicious served on crispy bread as a fresh and flavorful appetizer.

This recipe, shared by our Cesarina Francesca from Civitavecchia, celebrates the simplicity of Mediterranean cooking with a dish that’s easy to make yet full of character.

"Zucchini alla scapece are a must in my kitchen during the summer. I often prepare them during my cooking classes — they’re beautiful to look at, fragrant, and always a crowd-pleaser, for both kids and adults. It may seem like a simple recipe, but it takes some skill: fry them well, don’t overdo the vinegar, and let them rest just the right amount. It’s one of those dishes that perfectly represents Neapolitan cuisine: few ingredients, maximum flavor. And when served cold with some good homemade bread, they become pure poetry!”

Zucchini, at their peak during the warmest months, are sliced, fried, and then, while still hot, immersed in a fragrant marinade of vinegar, extra virgin olive oil, garlic, and fresh mint.

This ancient preservation method, known as scapece, traces its roots back to the Spanish domination, from the word escabeche, meaning “to soak” in vinegar. Today, this technique is still common across Southern Italy, from Campania to Sicily.

But here’s the best part about zucchini alla scapece: they get even better with time. Prepare them in advance and let them rest—by the next day, they’ll be even more delicious. So, what are you waiting for? Tie on your apron and make this simple, fresh, and aromatic dish that captures, bite after bite, the true flavor of summer.