Zucchini alla scapece is a Neapolitan way with courgettes that earns a place in Campania’s PAT gastronomy listing: rounds are fried, then left to rest with vinegar, garlic and fresh mint. That sequence is the whole point. Heat first, then a sharp, herbal pause that turns a simple vegetable into something you want on the table beside other Campanian plates.
Picture the slices taking colour in oil until they soften at the edges. Once they leave the pan they are not eaten at once. Vinegar cuts through the fried sweetness; garlic warms the air; mint stays green and cool. The rest is not a garnish but the method itself, a small wait that lets the courgette drink in contrast instead of staying only crisp and hot.
If you meet the name on a Campania list or a Neapolitan menu, look for that fried-then-rested logic rather than a generic courgette side. The PAT entry marks it as documented regional gastronomy; the kitchen story is still those rounds, the vinegar, the garlic and the mint. From here the natural next step is other Campania PAT dishes that treat vegetables with the same patience after the pan.