Zucchini in Carpione
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 412
- Carbohydrates g 2.2
- of which sugars g 2.1
- Protein g 1.5
- Fats g 40.7
- of which saturated fat g 7.77
- Fiber g 1.35
- Sodium mg 1931
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 15 min
- Serving: 4
- Cost: Very low
- Note + 30 minutes to drain the zucchini and 12 hours of marinating
PRESENTATION
Zucchini in carpione is like bringing the soul of Campania right to your table. This Italian marinated zucchini dish—seriously good—hails from an age-old tradition. The "carpione" technique—which started with lake fish, quickly became a staple for veggies, too. Instead of just frying zucchini and calling it a day, folks in Southern Italy take it a step further. Those tender zucchini sticks are fried to a perfect golden hue and soaked in a mix of wine and vinegar with fresh sage. That's what gives this zucchini in carpione its tangy and aromatic vibe—making every bite really, really different.
And you know, people in Campania love serving it as a chilled appetizer or as a refreshing zucchini side dish. Especially in those hot summer months when light, acidic foods just hit differently. Marination here is the real star—it is not just about taste, but also those old-school zucchini preservation methods. They were super important before refrigeration. You get this punchy, acidic flavor that wakes up your palate, while the moist zucchini stays so, so satisfying. It’s kind of like a cousin to "zucchine a scapece," but with its own twist thanks to the sage and vinegar combo.
In Campania, everyone has their own way of doing it. Some toss in garlic or a splash of extra wine, but the basics? Pretty much the same. Anyone into traditional Italian recipes or looking for new summer zucchini recipes should totally give this a shot. Serve it cold, and you’ll notice how the crispy edges of the fried zucchini pick up the marinade—holding onto that fresh flavor. It’s simple but—truthfully—pretty special. Great for sharing, and it fits in at just about any picnic or dinner spread.
So next time you want something unique and packed with southern Italian charm, this marinated zucchini recipe really brings it. Plus, it's a fantastic way to showcase the rich culinary heritage of Campania while enjoying a refreshing, flavorful dish—perfect for any occasion. Seriously, can't go wrong.
You might also like:
INGREDIENTS
- Zucchini 3 ½ cups (400 g)
- Fine salt 3 ½ tsp (20 g)
- White wine vinegar 5 tbsp (75 g)
- White wine ¾ cup (200 g)
- Garlic 3 cloves
- Sage 6 leaves
- Extra virgin olive oil 1 tbsp (15 g)
- for frying
- Peanut seed oil 2 ¼ cups (500 g)
How to prepare Zucchini in Carpione
To prepare zucchini in carpione, wash and trim the zucchini 1, then cut them in half lengthwise 2, and then again in half lengthwise 3
From each portion, cut 3 sticks of the same size 4. Place the zucchini sticks in a colander positioned over a bowl, then salt them 5 and let them drain for about 30 minutes, which is the time needed for the zucchini to release their water content. In the meantime, peel and finely chop the garlic cloves 6
Add the sage leaves and finely chop them as well 7 to obtain an even mince 8. Pour the olive oil into a pan 9 and heat it
then add the garlic and sage mince 10, let it toast for just a few minutes, then deglaze with a small amount of wine from the total amount 11 (a scant tablespoon will suffice). Turn off the heat, transfer the mince into a bowl, and then add the remaining white wine 12
and the white wine vinegar 13; mix and set the marinade aside 14. After 30 minutes of draining the zucchini, rinse them under running water 15.
Then let the zucchini drain in a colander for about 10 minutes 16. Heat the peanut oil for frying in a deep pan (the oil should not exceed 338–356°F, to be measured with a kitchen thermometer). Once the zucchini are well-drained, fry them a few at a time 17: it will take about 4 minutes. As the zucchini are cooked, drain them with a slotted spoon directly into a small deep dish about 4x6 inches 18.
Pour the marinade you prepared earlier over the zucchini 19, cover the dish with plastic wrap 20, and let the zucchini soak in the marinade for at least 12 hours in the refrigerator. After the marinating time, your zucchini in carpione will be ready to serve, carefully drained from the marinade 21.