I have more late summer zucchini than I know what to do with. Well, almost. I made a fritatta with zucchini, potatoes, wild boar salami and fontina. I made ciambotta, a zucchini stew with potatoes and onions in a tomato sauce.
I used what I had left to make zucchine alla scapace, golden fried slices of zucchini marinated with garlic, mint and a squirt of red wine and balsamic vinegars.
In the south of Italia scapece denotes marinated or preserved with oil and vinegar. In the north the method is in saor.
I love to eat this dish with some prosciutto or salami and aged sharp provolone or as a side with fish or meat. The nutty sweetness of the zucchini is balanced by the vinegar and the mint’s clean fresh taste adds to the complexity.
This is one of those dishes that gets better with age. You should let it marinate for at least a couple of hours. Overnight is better and some think that the dish doesn’t reach peak flavor for about 4 or 5 days. So make a lot of it and have it on hand for about a week. See what works best on your flavor index.
Zucchini is a wonderful ingredient for frittata. Watch my fritatta video to see how to make one. You can adapt the basic recipe to use zucchini or your favorite ingredients.