Zucchine alla Scapece is a traditional Neapolitan dish made with fried zucchini, garlic, mint and red wine vinegar and can be eaten cold or at room temperature. My Grandmother used to make this dish to serve alongside fish, as part of an antipasto or piled onto a sandwich. To get maximum flavor, you can let the zucchini marinate in the simple dressing for a few hours, but I have never ever been able to do that. My bowl is empty as soon as I am done making a batch. They are that good. . . Zucchine alla Scapece . . Gonna be honest here… when I make this, I eyeball it and don’t overthink the quantities. In short, no real recipe… rather I measure with my heart. I used 2 zucchini because that’s what I had, if I had more I would have sliced them as well. The smaller zucchini I kept intact, the larger one, I sliced in half first. You can use a mandolin, but I just used a knife to thinly slice. Get a large skillet and put about 1” of oil in the pan. Use whatever oil you prefer. I u...