Zucchini alla Scapece is a traditional Italian dish originating from the Campania region, particularly popular in Naples. The name "scapece" is derived from the Spanish word "escabeche," referring to a method of marinating or pickling. In Roman Jewish cuisine, the dish is known as concia, or concia di zucchine. To prepare the dish zucchini slices are first fried in olive oil until golden brown, then marinated in a mixture of vinegar, garlic, fresh mint, and sometimes a hint of chili pepper. The dish is typically served cold or at room temperature, allowing the zucchini to absorb the flavors of the marinade, resulting in a tangy, aromatic side dish.
Zucchini alla scapece is often enjoyed as an antipasto or as a side dish, particularly in the summer months when zucchini is in season. It is sometimes referred to simply as "zucchini scapece" or "zucchine marinate" in different parts of Italy. The dish reflects the broader Mediterranean culinary tradition of preserving vegetables in oil and vinegar, a technique that not only enhances flavor but also extends the shelf life of produce in warm climates.