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.
I fell in love with this light and simple zucchini dish (and this one) at a restaurant on the Amalfi Coast in Italy. It's traditionally made by frying the zucchini, but I find it's easier, and just as delicious, to roast it instead (just like my Unbranded Eggplant Parm).
Why this recipe works
- Easy, beginner friendly recipe that anyone can make.
- Only 5 ingredients and 30 minute to prepare.
- Roasted rather than fried so it's healthier, easier, and less messy.
- Uses up tons of zucchini if you have a surplus
- Allergy friendly - its naturally vegan, gluten free, dairy free, egg free and nut free.
- Zucchini - Green zucchini, also called courgettes, are the most common, but this recipe can be made with any summer squash variety such as yellow squash, yellow zucchini, pattypan squash, Cousa squash, Zephyr squash or 8 ball zucchini.
- Vinegar - a good quality red wine vinegar is best, but white wine vinegar can work too.
- Mandoline - You can slice the zucchini by hand using a knife, but a mandoline slicer makes it faster, easier, and will achieve more uniform slices which will cook more evenly. I recommend using a cut-proof glove instead of the guard that comes with the slicer because it's safer and more effective.
Step by step instructions
- Preheat the oven to 450 degrees F and line 3 sheet pans with parchment paper. If using a convection oven, preheat it to 425 degrees F.
- 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.
Tips for success
- 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.
Faq about Zucchini alla Scapece
Fresh mint is traditional in zucchini alla scapece and gives it a beautiful flavor, but if you don't like it or don't have any, basil makes a great substitute.
No. Salting the zucchini can help draw out its moisture which is helpful in some applications but it's not necessary here.
They are essentially one in the same. Scapece is what the dish is called in Naples, while Concia is what it's called in Rome, as it's a traditional Roman Jewish recipe.
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