Zucchini alla scapece is a typical Neapolitan recipe, simple to make and with a fresh and unmistakable flavor. It is a side dish that is prepared by cutting zucchini into rounds, frying them in extra virgin olive oil and seasoning them with vinegar and mint. The term "scapece" comes from the Spanish "escabeche" and has Latin origins, since the Romans already knew this way of seasoning fish and vegetables with a vinegar-based marinade, which could also better preserve the food. Zucchini scapece is a very quick side dish that is suitable for a second course of fish or meat, but it is also excellent as an appetizer, accompanied by bread. The traditional recipe calls for boiling water and vinegar, a process that can dampen the acidity of the vinegar compared to marinating "cold" in which the vinegar is put raw. I hope you like this recipe because I liked it!
