Indulge in the delightful flavors of Italy with easy-to-make Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta). This version of the classic dish combines quick-fried zucchini with a simple marinade and creamy ricotta cheese, creating a dish that is both simple to prepare and bursting with flavor. It is an ideal do-ahead dish; the longer it sits, the better it tastes. Serve this delectable zucchini appetizer on a mixed antipasto platter for an unforgettable Italian-themed dinner.
Cut the zucchini into coins and sprinkle them with salt, transfer to a colander set over a bowl, and let sit to draw out the moisture. Rinse and pat dry the zucchini before frying it up in garlic-infused oil. Toss the cooked zucchini with white wine vinegar, garlic, fresh chopped mint, and salt and pepper. Transfer the zucchini to the fridge and let them sit for a few hours before serving to allow the flavors to meld and mellow. When ready to serve, spread the ricotta cheese mixed with lemon zest and juice onto a serving platter and spoon the marinated zucchini over the top. Garnish with fresh mint leaves, toasted pistachios and grated lemon zest.
To make the Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta), you will need the following ingredients:
Cut 2 medium-sized zucchini into coins, sprinkle generously with salt, and place into a colander set over a bowl for about 20 minutes to remove excess moisture.
Gently rinse the zucchini to remove the salt and pat dry with a paper towel.
Preheat a large frying pan, add olive oil and 2 thinly sliced garlic cloves. Cook the garlic until it’s golden brown, then remove it with a slotted spoon and set aside.
Add the zucchini coins in a single layer and cook until golden on both sides, flipping occasionally. Repeat with the remaining zucchini.
In a large mixing bowl combine the fried zucchini, garlic, 2 tablespoons white wine vinegar and a handful of chopped mint leaves. Season with salt and black pepper to taste. Gently toss to coat. Refrigerate for a few hours before serving.
In a bowl, combine 1 cup fresh ricotta cheese with 1 teaspoon grated lemon zest. Season with salt and black pepper to taste. Drizzle with some lemon juice and mix well. Keep in the refrigerator until ready to serve.
To serve, spread the lemon ricotta on a serving platter and top with marinated zucchini. Garnish with chopped pistachios, more lemon zest, and fresh mint leaves.
Experience the essence of Italian cuisine with this Zucchini Alla Scapece (Italian Zucchini recipe with Lemon Ricotta)! It can be prepped in advance, then quickly assembled when guests arrive. Made this? Let us know what you think in the comments below!
I made this Zucchini Alla Scapece for a family dinner, and everyone loved it. The flavors melded so well after chilling. It reminded me of summers spent in Italy. So simple yet so delicious, definitely a keeper.
So delightfully fresh!
This Zucchini Alla Scapece was a hit at our family dinner. Super easy and flavor packed. My kids went nuts over it.
So simple and full of flavor.
Absolutely love it! I made this for our anniversary and it brought back memories of our trip to Italy. The flavours melded perfectly and everyone enjoyed it. Simplicity and taste are spot on!
OMG, this Zucchini Alla Scapece is just superb! My kids loved it, and it was easy peasy to make! We had a family dinner, and everyone asked for seconds. Totally gonna make this again!
Sencillo y delicioso. Hice esta receta para una cena con mi esposa y nos encantó. La combinación de sabor entre el calabacín y el ricotta es perfecta. Definitivamente lo haré de nuevo pronto.
I made the Zucchini Alla Scapece for our Italian dinner last weekend and it was a hit. The flavors were so fresh and the lemon ricotta was an amazing touch. Honestly, it reminded me of a summer trip to Italy with my hubby. I’ll definitely be making it again.
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