Zucchini alla Scapece is a traditional Italian zucchini recipe made with roasted zucchini, extra virgin olive oil, red wine vinegar, garlic, and fresh mint. This easy Mediterranean side dish is light, flavorful, and perfect served warm, at room temperature, or chilled. Ideal as an antipasto, healthy vegetable side, or make-ahead dish, this authentic Italian recipe highlights simple ingredients and bold, fresh flavors. Perfect for summer meals, meal prep, or pairing with grilled meats and seafood.

Zucchini alla Scapece is a classic Southern Italian dish featuring roasted zucchini marinated with red wine vinegar, garlic, olive oil, and fresh mint. Light, aromatic, and full of Mediterranean flavor, it can be served warm, at room temperature, or chilled.

Table of Contents

Ingredients

2 medium-large zucchini (or 4–6 small zucchini), sliced ¼–½ inch thick
¼ cup extra virgin olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons red wine vinegar
1 garlic clove, smashed and peeled
¼ cup fresh mint leaves, roughly chopped or torn

Instructions

Preheat the oven
Preheat the oven to 450°F (425°F if using convection). Line three baking sheets with parchment paper.
Season the zucchini
Toss the zucchini slices with olive oil, salt, and black pepper until evenly coated. Arrange them in a single layer on the prepared baking sheets. The slices may slightly overlap, but avoid stacking them.
Roast
Bake for 10 minutes. Rotate the pans and continue baking for another 10 minutes.
Prepare the marinade
While the zucchini roast, combine the smashed garlic clove and red wine vinegar in a small bowl. Let it sit to infuse.
Finish roasting
Flip each zucchini slice with a fork, rotate the pans again, and roast for about 10 more minutes, or until the zucchini are tender and lightly browned in spots.
Marinate and serve
Transfer the zucchini to a serving bowl. Remove the garlic clove from the vinegar and drizzle the vinegar over the warm zucchini. Add the fresh mint and gently toss to combine. Adjust seasoning if needed.

Serve warm, at room temperature, or chilled. The flavors deepen if allowed to marinate for a few hours, though it can be served immediately. Store leftovers refrigerated for up to one week.

Tips

Slice the zucchini evenly to ensure consistent roasting.
Avoid overcrowding the pans to achieve caramelized edges.
Let the vinegar infuse with garlic for at least 10 minutes for deeper flavor.
Taste before serving and adjust salt or vinegar as needed.

Variations and Substitutions

Grilled version: Grill the zucchini instead of roasting for a smoky flavor.
Herbs: Add fresh basil or oregano alongside the mint.
Spice: Include a pinch of red pepper flakes for gentle heat.
Garlic intensity: Mince the garlic instead of infusing it for a stronger flavor.
Balsamic twist: Substitute red wine vinegar with white wine vinegar or a light splash of balsamic.

FAQs

Can I make Zucchini alla Scapece ahead of time?
Yes. It can be prepared several hours in advance and tastes even better after marinating.

Should it be served hot or cold?
It is traditionally served at room temperature, but it is also delicious warm or chilled.

How long does it keep?
Stored in an airtight container in the refrigerator, it will keep for up to one week.

Serving Suggestions

Serve as an antipasto or Italian side dish.
Pair with grilled fish, roasted chicken, or lamb.
Add to sandwiches or wraps for extra flavor.
Serve alongside crusty bread to soak up the marinade.

Why You’ll Love This Recipe

Simple Mediterranean ingredients
Light yet flavorful
Perfect for meal prep
Naturally vegetarian and gluten-free
Versatile as a side dish or appetizer