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Zucchine alla scapece

This classic Italian recipe is all about the zucchini and mint.

By Lisa Featherby
  • Serves 6 - 8

Originally from Naples, this tangy side dish is a summertime classic throughout southern and central Italy. It's great for entertaining - it can be made ahead and served at room temperature or chilled, and is just as good the day after it's made.

Ingredients

  • Olive oil, for brushing
  • 4 zucchini, sliced into thin rounds
Mint dressing
  • 1 cup mint (firmly packed)
  • ¼ garlic clove, coarsely chopped
  • 100 ml extra-virgin olive oil
  • Juice of ½ lemon, or to taste
  • 1 tsp aged white wine vinegar

Method

Main
  • 1
    Heat a large frying pan over high heat, brush pan lightly with olive oil, and fry zucchini in batches, turning occasionally, until golden brown (2-3 minutes each side). Remove from heat and drain on paper towels.
  • 2
    For mint dressing, process ingredients in a blender until smooth and season to taste. Transfer to a bowl, add zucchini, toss to combine and serve.