Zucchini is one abundant plant, and when the season arrives, it arrives in full force. But I have to admit that zucchini isn’t always the most exciting of all the summer veggies. That is, until I made this recipe.
This is a vinegar-marinated zucchini with mint. The zucchini gets fried until golden, then tossed with olive oil, sharp white wine vinegar, and fresh mint. The classic Italian name for this dish is zucchini alla scapece. And while I’m sure this isn’t the most classic recipe for it (more my Italian-American version, if you will), it’s incredibly delicious and will make you appreciate that summertime glut of zucchini.
This marinated zucchini makes a great side dish, and it pairs really well with fresh mozzarella, either as a salad or piled onto some nicely toasted or grilled bread. You can even toss it with pasta for an insanely good pasta salad. Frying concentrates the zucchini’s flavor and brings out its sweetness, and the fresh mint and sharp vinegar brighten everything up. This is the perfect recipe for using up all that zucchini!
The classic Italian name for this dish is zucchini alla scapece. And while I'm sure this isn't the most classic recipe for it (more my Italian-American version, if you will), it's incredibly delicious and will make you appreciate that summertime glut of zucchini.
Ingredients You’ll Need
- Zucchini: I recommend using the smallest zucchini you can get, the flavor is more concentrated and they have less water content, so they’ll fry up nice and quick. But, if you’re like me, and usually only have medium sized zucchini available, they will work just fine!
- Olive oil (for frying): You just need a standard, inexpensive olive oil for frying. Nothing fancy.
- Extra-virgin olive oil: Use a good-quality extra-virgin olive oil. It’s used to finish the dish.
- White wine vinegar: Adds that sharp, brightness that balances out the subtle sweetness of the fried zucchini. Red wine vinegar works too.
- Fresh mint: The mint makes this dish! Chop it, or roughly tear, right before tossing.
How to Make Marinated Zucchini with Mint
- Slice your zucchini
Slice the zucchini very thin, you want them about 1–2 mm thick. A mandolin is very helpful here, but a sharp knife works too. - Heat the oil
Heat your frying oil in a small to medium sized saucepan to 325–350°F. - Fry
Fry the zucchini in small batches, a handful at a time, stirring gently, until it just starts to turn golden brown. - Drain
Transfer the fried zucchini onto some paper towels to drain while you fry up the rest. - Season and Dress
Toss the zucchini with white wine vinegar, extra-virgin olive oil, fresh mint, salt, and pepper.
Find the full ingredient amounts and instructions in the recipe card below → marinated zucchini
More Recipes to Try
Grilled Zucchini with Fresh Ricotta and Basil – Got more zucchini to use up? Thin slices get grilled until charred, then topped with creamy ricotta, lemon, fresh basil, and plenty of olive oil.
Prosciutto Wrapped Melon (Prosciutto e Melone) – The classic two-ingredient Italian appetizer. Sweet, juicy melon wrapped in salty prosciutto, with no cooking required. Perfect alongside this zucchini.
Stone Fruit Panzanella – A fun summer twist on the classic bread salad, with peaches, plums, Sungold tomatoes, crispy olive bread croutons, fresh basil, and aged balsamic.
Pomodori Ripieni (Stuffed Tomatoes) – Italian stuffed tomatoes baked low and slow with panko, Parmesan, garlic, and herbs. Another simple vegetarian side that makes the most of summer produce.
Easy Cherry Tomato Confit – Cherry tomatoes slow-roasted in olive oil with garlic and thyme until jammy and silky. Keep a jar in the fridge for pasta, toast, pizza, and salads.
Tomato and Onion Salad – Ripe tomatoes, thinly sliced onion, fresh basil, olive oil, and balsamic. A simple, no-cook summer salad that’s just as easy as it is delicious.
Marinated Zucchini with Mint (Zucchini alla Scapece)
Ingredients
- 4 medium zucchini or 6 small zucchini
- 1 cup olive oil for frying (this doesn't need to be a high-quality extra-virgin olive oil)
- 2 tablespoons extra-virgin olive oil for finishing (use a good-quality one here)
- 1 tbsp white wine vinegar red wine vinegar works too
- 1 small handful fresh mint chopped or roughly torn
- salt
- freshly ground black pepper
Instructions
- Slice the zucchini super thin, about 1–2 mm thick. I like a mandolin for this, but good knife skills work just as well!
- Get your olive oil in a small saucepan over medium-high heat until it reaches 325–350°F. You want about 2" of oil in your pan. Use a thermometer if you have one. If the oil isn’t that hot, the zucchini will just take a little longer to fry.
- In small batches, fry the zucchini until it just starts to turn golden brown. Gently stir the zucchini in the oil so it cooks evenly.
- Remove the zucchini from the oil and drain on a paper towel. Repeat with the remaining sliced zucchini.
- Toss the zucchini with the white wine vinegar, extra-virgin olive oil, mint, salt, and pepper.
Video
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
What does “scapece” mean?
It simply means to marinate or pickle with vinegar. The name is generally thought to come from the Spanish escabeche, which is a similar (and probably more well know) vinegar-based preparation.
Can I make this ahead of time?
Yes! I would recommend it. This zucchini gets better as it sits and the vinegar and mint soak in. You can make it a few hours ahead or even a day before.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I bake or air fry the zucchini instead?
Sure. The texture and flavor won’t be quite the same, but if frying seems too annoying you can bake or even air fry them. Frying in oil is what gives the zucchini its sweet, concentrated flavor, so make sure to toss the slices with a generous bit of oil before baking or air frying. Also, keep an eye on them so they don’t burn!
Can I use a different vinegar?
Absolutely! Red wine vinegar works great or even apple cider vinegar.
Can I use a different herb instead of mint?
Mint is the classic choice, and really brightens up the whole dish. But if you don’t want to use it, fresh basil is good alternative.
What should I serve it with?
It’s great as a side dish with grilled meats or fish, piled on toasted or grilled bread with fresh mozzarella, or tossed with pasta for a quick pasta salad.
