Marinated Zucchini
Marinated Zucchini
Golden fried zucchini slices steeped overnight in a hot red wine vinegar, garlic and chili marinade with fresh basil — Italian zucchine alla scapece.
Prep: 20 minutes (plus draining and 24 hours marinating) · Cook: 15 minutes
What Is Marinated Zucchini?
An Italian make-ahead antipasto — zucchine alla scapece — where fried zucchini slices absorb a hot marinade of red wine vinegar, garlic and chili overnight, finished with fresh basil.
Why Make Marinated Zucchini?
- The 24-hour marinade does all the flavour work
- Sweet-sharp vinegar balances the rich fried zucchini
- A make-ahead dish that improves as it sits
- Served at room temperature — zero last-minute effort
- A southern-Italian tradition worth knowing
Unico Products Used in This Recipe
Ingredients
- 1 kg zucchini (trimmed and sliced lengthwise (2 lb))
- 125 mL red wine vinegar (1/2 cup)
- 3 cloves garlic (chopped)
- 1/4 cup basil leaves (fresh)
- 1 piece chili pepper (small)
- sunflower or vegetable oil (for deep-frying)
- salt (to taste)
Instructions
- Trim the ends of the zucchini and slice lengthwise; sprinkle with salt and arrange on a tilted plate to drain for a few hours, then pat dry.
- Heat the frying oil to 350F (180C) and fry the zucchini slices in batches until golden; drain on paper towels and season with salt.
- Pour off all but 2 tablespoons of the oil from the pan.
- Add the vinegar, garlic and chili pepper to the pan and simmer for 5 minutes.
- Arrange the zucchini in a single layer in a bowl and pour the hot vinegar mixture over; scatter the basil on top.
- Cover and marinate for at least 24 hours before serving.
Cooking Tips
- Drain the salted zucchini well so it fries golden, not soggy
- Fry in batches to keep the oil temperature steady
- Pour the vinegar mixture over while it's still hot
- Use a single layer so every slice marinates evenly
- Wait the full 24 hours — patience is the recipe
Frequently Asked Questions About Marinated Zucchini
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1. What does 'alla scapece' mean?
A southern-Italian preparation where fried vegetables are steeped in hot vinegar with garlic and herbs.
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2. How long should it marinate?
At least 24 hours covered — longer deepens the flavour further.
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3. Do I serve it hot or cold?
Room temperature is traditional; straight from the fridge dulls the flavours.
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4. How long does it keep?
Up to 5 days refrigerated — it keeps improving for the first two.
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5. Can I grill the zucchini instead of frying?
Yes — grilled slices take the marinade well for a lighter version.
Cooking Guides & Tips
- What Is Giardiniera and How to Use It What giardiniera is — the Italian pickled-vegetable medley — and how to use it on antipasti, sandwiches and more.
Marinated Zucchini Made Simple
Marinated Zucchini rewards a day of patience with bright, tangy depth. Unico red wine vinegar is the backbone of its scapece-style marinade.