Zucchini alla Scapece
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.
This post may contain affiliate links.
I fell in love with this light and simple zucchini dish (and this escarole greens side dish) 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 unbreaded eggplant parm).
For more zucchini recipes, try my grilled vegetable panzanella, zucchini spaghetti, or zucchini frittata with feta and basil.
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 easier, and less messy.
- Uses up tons of zucchini if you have a surplus
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.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to make Zucchini Alla scapece
- 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.
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.
FAQs
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.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Zucchine alla Scapece (with Vinegar + Mint)
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.
I'm not a fan of mint. Is there another ingredient I can use in it's place, please?
Basil is fantastic! You could also use parsley or even cilantro would be tasty.
I was surprised I loved this as much as I did. It's super addictive! Wish I doubled the recipe... next time
Loved the simplicity of this recipe! Big flavor. I'm not even a huge fan of zucchini but will definitely be making this on repeat for summers to come.
Yay! Thanks Anyah!!
Loved the simplicity of this recipe! Packed a big flavor punch and is a great way to use up your summer zucchs! Will definitely make this again and again.
I love how bubbly and crisp those slices are on the baking sheet. I'll try to make a huge batch because I want leftovers for road trips and boat lunches.