Italian Squash (with Vinegar + Mint)
Zucchini alla Scapece is a simple, classic Italian recipe made with only 5 ingredients and takes just 30 minutes to make. Serve this easy zucchini dish on an antipasto platter or as a side with grilled meats and fish.
Servings: 2 servings
Calories: 281kcal
Ingredients
- 2 medium-large zucchini or 4-6 small zucchini, sliced ¼ - ½ inch thick *(See note)
- ¼ cup extra virgin olive oil
- kosher salt to taste
- black pepper freshly cracked, to taste
- 2 tablespoons red wine vinegar
- 1 clove garlic smashed and peeled
- ¼ cup fresh mint leaves roughly chopped or torn
Instructions
- Preheat the oven to 450℉ and line 3 sheet pans with parchment paper. If using a convection oven, preheat it to 425℉.
- Toss the sliced zucchini with olive oil, salt and pepper, then arrange in a single, even layer on the baking sheets. It's okay if the slices are touching or slightly overlapping (they will shrink as they cook), but don't add more than one layer on each pan.
- Bake for 10 minutes, then rotate the pans and bake for another 10 minutes.
- While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside.
- Use a fork to flip each zucchini slice over, then rotate the pans again and continue cooking until the zucchini are nicely browned in some parts, about 10 minutes more.
- Transfer the zucchini to a serving bowl. Remove the garlic clove from the vinegar, then pour it over the zucchini.
- Sprinkle with mint leaves and gently toss to combine. Taste and adjust seasoning as needed, then serve.
- Zucchini alla Scapece is best served warm or at room temperature (my preference), but they are also good cold. You can let them marinate for a few hours or overnight, but I think they taste great immediately after making. Leftovers will keep refrigerated for up to a week.
Notes
- The zucchini will shrink down quite a bit after being cooked, so I recommend doubling this recipe. If doubling, it will require 2 rounds of baking the zucchini (or 2 ovens).
- If doubling or tripling the recipe, it's advised to cut the zucchini slightly thicker in order to fit more slices on the sheet pans.
- The zucchini can go from perfectly browned to burnt very quickly, so keep a close watch on it towards the end of cooking.
Nutrition
Calories: 281kcal | Carbohydrates: 7g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 19mg | Potassium: 556mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 1mg
