The freshness of zucchini, a vegetable symbol of summer, is best expressed in zucchini alla scapece, a preparation that has its roots in the culinary tradition of Campania. This dish, which combines the crunchiness of fried zucchini with the freshness of mint and the pungent aroma of garlic, represents a perfect balance of flavors and textures. The technique of sun-drying the zucchini before frying is not only a way to intensify their flavor but also a traditional method that allows for an ideal consistency: slightly dry on the outside and soft on the inside, ready to be immersed in hot, abundant oil. The choice of sunflower oil, neutral and light, enhances the taste of the zucchini without overpowering it, while white wine vinegar adds a tangy note that perfectly balances the richness of the frying. These zucchini are wonderfully suited as an appetizer or side dish, perfect for a summer lunch in the garden or an informal dinner among friends, where the freshness and simplicity of the ingredients can shine. In some local variations, you may find additions like chili or other aromatic herbs, which give a personal touch and make each preparation unique. Preparing zucchini alla scapece is a way to bring a piece of history and tradition to the table, a dish that not only evokes the flavors of Campania but also celebrates the beauty of home cooking, where every ingredient has its purpose and every gesture is full of meaning.

Slice the zucchini into not too thin rounds and then leave them in the sun for a little while to dry. Fry them in plenty of oil, draining them before they take on too much color. Using a slotted spoon, transfer them directly to a serving bowl where they will be salted and garnished with slices of garlic and mint leaves. Layer them one after the other until all the zucchini are fried. Then drizzle with vinegar and let rest for a couple of hours. Mix only at the table. The 'scapece' improves if served the next day and is excellent with eggplants.