Roasted Zucchini alla Scapece (Neapolitan Zucchini with Mint and Vinegar)

Zucchini alla Scapece is a classic Italian recipe in which roasted zucchini is marinated in tangy vinegar, fresh mint and garlic.

With only five main ingredients, the recipe is so simple, yet very robust and aromatic.

Ingredients:

White Wine Vinegar Mint Garlic Salt Zucchini

Gather and prep all ingredients. Preheat oven to 450˚F and arrange a rack in the center of the oven.

Whisk the vinegar with the mint, garlic and salt in a small bowl and set it aside.

Slice the zucchini into thin rounds (approximately 3/8” thick). The goal is to dry out and brown the zucchini slices, so do not slice them too thick.

Toss the zucchini lightly with olive oil, then, arrange the zucchini slices in a single layer on a parchment-lined sheet pan.

Roast until the zucchini pieces are caramelized. This will take anywhere from 15-30 minutes, depending on your oven.

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Stuffed Zucchini