Zucchine alle Scapece on a plate with fork

Zucchini with Vinegar + Mint

  • Author: Nicole Gaffney (
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: side
  • Method: oven fried
  • Cuisine: Italian


Zucchini with Vinegar and Mint is an Italian classic that you have to try! Known as Zucchine alla Scapece in Naples and Concia in Rome, this simple antipasti or side dish is made with only 5 ingredients and is naturally gluten free, vegan and SO delicious. If you’re looking for something to do with all of that zucchini in the garden, look no further than this!



  • 2 medium-large zucchini or 4-6 small zucchini, sliced 1/4 – 1/2 inch thick *(See note)
  • 1/4 cup extra virgin olive oil
  • kosher salt, to taste
  • freshly cracked black pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, smashed and peeled
  • 1/4 cup fresh mint leaves, roughly chopped


  1. Preheat the oven to 450 degrees and line 3 sheet pans with parchment paper. 
  2. Toss the sliced zucchini with olive oil, season lightly with 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.
  3. Bake for 10 minutes, then rotate the pans and bake for another 10 minutes.
  4. While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside.
  5. Use a fork to flip each zucchini slice on to the other side, then rotate the pans again and continue cooking until the zucchini are nicely browned in some parts, about 10 minutes more. 
  6. 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. 
  7. The zucchini are best served warm or at room temperature (my preference), but they are good cold too. Some people like to let them marinate for a few hours or overnight, but I think they taste great immediately after making. Any leftovers will keep refrigerated for up to a week – but chances are you won’t have any. 


*Despite starting with a lot of zucchini, once they cook down in the oven you aren’t left with much. I recommend doubling this recipe, but note that 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 thicker in order to fit more slices on the sheet pans. 

Keywords: Naples, Roman Jewish, side, marinated, summer squash, Italian, antipasti