I remember finding a simple plate like this in a tiny cafe in Italy and thinking, I have to make this at home. It is basically a marinated zucchini salad that somehow tastes like summer and does not make you work for it. Salt the zucchini first so the coins fry up crisp and golden. Do not skip that step. Trust me.
After frying, the warm slices soak up the vinegar and mint and become tangy, bright, and oddly irresistible. The lemon ricotta calms the bite and makes the whole thing feel cozy and a bit fancy, without being fussy. My daughter Ellie, who is five year old, will pick at the minty bits and someone always steals a spoonful of ricotta before there is time to serve. That is a win in my kitchen.
It is light enough for a midday plate and sturdy enough to sit on a summer picnic table. Simple to make. Big on taste. You will probably keep making it whenever zucchinis are cheap at the market.
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.
You need very little gear for this: a sharp knife for slicing into coins, a sturdy cutting board, a colander set over a bowl for the salting step, a large frying pan that holds the slices in a single layer, a slotted spoon, a big mixing bowl for marinating, and a small bowl for whipping up the lemon ricotta. I use my beat up 12 inch skillet because it gives a good sear. Paper towels for patting the zucchini dry are helpful and a microplane makes quick work of lemon zest.
If you want to toast pistachios, a small pan or the oven will do. No high technology gadgets needed. Measuring spoons are useful for the vinegar and oil so the tang stays balanced. And yes, a garlic slicer is nice but a knife is fine. Muffin the dog will still sniff around the counter. Prepare to share crumbs.
Salt the zucchini generously and let them sit for twenty minutes in the colander. This draws out water so the coins fry crisp instead of steaming soft. I learned this after one sad, soggy batch. Lesson logged.
Thinly slice two cloves of garlic and fry them in olive oil until they are just golden, then fish them out with a slotted spoon. That gently flavors the oil without burning the garlic, because burnt garlic is a tragedy. Add the zucchini and get a good golden edge on each side. Do them in batches so you do not crowd the pan.
Toss the fried zucchini with 2 tablespoons white wine vinegar, the fried garlic, and a handful of chopped mint while the slices are still warm so they soak up the dressing quickly. Chill for a few hours if you can, but thirty minutes will do in a pinch. That is how to make scapece that actually tastes like itself and not like vinegar with a side of zucchini.
Basil and oregano twist Swap the mint for basil and add a pinch of dried oregano for a herbier take that feels like a neapolitan zucchini recipe straight from Naples. It is heartier and works well for cooler evenings. Start light on the oregano or it will take over.
Spicy kick Add chili flakes to the oil with the garlic for a gentle heat, and trade the ricotta for crumbled feta mixed with lemon for a saltier, tangy finish. Great for barbecues, but do not go crazy on the chili unless you like everyone fanning their mouths.
Vegan option Replace ricotta with a thick plant based yogurt mixed with lemon zest and juice for a no cook ricotta spread style swap. Add extra veggies like sliced bell peppers or cherry tomatoes for color and sweetness. It is not identical but it keeps the same bright, fresh idea and works for non dairy eaters.
Spread the lemon ricotta over a platter and pile the marinated zucchini on top. Add toasted pistachios, extra mint leaves, and a final dusting of lemon zest. Serve with crusty bread or grilled flatbreads so people can scoop and stack their own bites. It makes a great summer vegetable side dish and travels well for picnics if it is kept cool.
Pair it with grilled chicken or fish for a light dinner. For vegetarians, serve with quinoa or couscous on the side to turn it into a proper meal that soaks up all the juices. A crisp white wine like Pinot Grigio matches the acidity, or try sparkling water with lemon for a non alcoholic option.
How to Make Scapece If I Am Short on Time? No time? Been there. Toss the hot fried zucchini with vinegar and mint and let it sit for thirty minutes. It will taste fresh and bright though not as deep as overnight marinating. Add extra lemon zest to punch it up. Progress over perfection.
What to Do with Zucchini That Is Extra Large or a Bit Too Ripe? Slice thicker zucchinis thinner so they cook evenly. If the skin is bitter on very large ones, peel it. Thinner slices crisp better and do not end up chewy.
Can I Make This with Just the Ricotta Spread You Do Not Cook? Yes. Mix ricotta with lemon zest and juice, season well, top with chopped mint and pistachios, and serve as a dip. It is a great shortcut and keeps the spirit of the dish without frying anything.
Is This Suitable as a Summer Vegetable Side Dish for Kids? Absolutely. The ricotta hides some of the veggie vibe and the crispy texture helps sell it. Skip the nuts if you have allergies and start with small portions. Gets veggies in them. Win.
How Does This Fit as an Authentic Italian Appetizer for Parties? It fits nicely. The scapece method comes from Naples and marinating fried vegetables in vinegar is a proper old school trick. Make it ahead and chill so you can mingle. Guests will pick at it, I promise.
What to Do When You Have Too Much Zucchini? Make extra and serve cold as part of a mezze board, or fold into a grain salad the next day. This is exactly what to do with zucchini when you have a glut: turn it into something shareable and keep the fridge happy.
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!
Great! I'll make it for next dinner.
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