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

Roasted Zucchini alla Scapece is perfect for summer, when zucchini is often super abundant in home gardens, but also great year-round as an accompaniment to any number of hearty entrees. This aromatic dish has roots in the southern Italian region of Naples (Napoli) where it is believed to have been introduced during the ancient days of Spanish domination. The term “a scapece” is most likely derived from the Spanish word “escabeche” meaning pickled or marinated. This makes sense, since the zucchini in this dish is essentially pickled (or, marinated) in a minty, garlicky vinegar mixture.

What’s unique about this marinating technique is that the zucchini is placed in the vinegar marinade after the cooking process, not before. This results in an amazing punch of flavor that complements so many dishes. It’s so darn tasty and aromatic!

I recently discovered that this Zucchini alla Scapece makes an incredible sandwich condiment when I added it to a simple sandwich of homegrown tomatoes with fresh basil, pesto and roasted long hots on a baguette. I was amazed at how the acidity in the zucchini rounded out the richness of all the other sandwich ingredients.

Roasting vs. Frying

Most other alla scapece recipes out there call for fried zucchini. Traditionally, zucchini a scapece is made by first salting the zucchini to draw out its moisture, then frying it in olive oil. I found that it is much easier, faster, less messy, and just as delicious, by roasting the zucchini instead. So, that is what I have presented here. Essentially, the natural sugars in the zucchini caramelize while roasting at a high temperature, then combine with the vinegar, mint and garlic to give the dish its characteristic flavor.

What Inspired This Recipe

I actually learned about this classic Neapolitan dish from a British chef and cookbook author, Maxine Clark, during a cooking vacation that I took with my sister in Sicily years ago. Talk about an experience mash-up! The a scapece recipe that we made during our hands-on cooking holiday included both zucchini and carrots and it immediately made an impression on me. I loved that it was so incredibly simple with few ingredients but still had a serious punch of flavor.

Years passed and I forgot about this dish until just recently, with the advent of my first ever vegetable garden which includes–you guessed it–zucchini! Several varieties, in fact. So, like many other home gardeners out there, I went searching for different ways to prepare this summer veggie, and my memory took me right back to those fun days on that sunny Mediterranean island, in all their deliciousness. And, once I rediscovered this unique preparation, I have wanted to tell the world about it since it is seriously one of the most delicious Italian recipes out there. So, I started here by telling you.

There are very few ingredients in this summer zucchini recipe, so using the highest quality of each is super-important and makes a difference. To make it, we will be using:

• Zucchini: This recipe was made with regular green zucchini. However, if you are lucky enough to get your hands on romanesca zucchini, by all means use that for this recipe! (Romanesca is an Italian heirloom variety that has a significantly lower moisture level and a more robust flavor than green zucchini.) You can also use any summer squash variety, such as yellow crookneck squash, gray calabacita zucchini, zephyr zucchini and round zucchini. Whichever variety you choose, be sure that they are ripe and firm, without any soft brown spots.
• Vinegar: White wine vinegar, which is fruity and mild, is the best option for this recipe, but red wine vinegar can be used as well. Be sure to pick a high-quality vinegar, as its flavor will really shine through given that the zucchini are marinated after being cooked. Do not use regular, distilled white vinegar as it has too harsh of a flavor, or balsamic vinegar, as it is too sweet.
• Fresh Mint: Zucchini alla Scapece is traditionally made with fresh mint, which complements the other flavors beautifully with its bright and distinct fresh flavor. Even if you are not much of a mint person (like me), I suggest trying it out here as you might be surprised and really like it. However, if you must, you can try another herb, such as flat-leaf parsley or basil, but the result will not be the same.
• Garlic: Be sure to use a fresh (not jarred) garlic clove and mince it as finely as possible. Use a garlic press for this step if you have one. The garlic “pickles” a bit as it marinates in the vinegar, but still maintains a very sharp and spicy taste as it is raw. Feel free to increase the amount of garlic if you desire. Alternatively, if you do not like the taste of raw garlic, you can either leave it out of the recipe or keep the garlic in large pieces and later remove them.
• Salt: I actually recommend two different types of salt for this recipe. Fine salt should be used in the vinegar marinade, while light salt flakes are best on the finished product, due to their texture. However, if you only have one type of salt–no worries! You can absolutely use fine salt on the finished product.

To make this recipe, you’ll need the following:

• Measuring cups and spoons
• Cutting board with non-slip mat underneath (I use shelf liner)
• Sharp chef’s knife
• Garlic press
• Multiple bowls to hold prep
• Mandoline (optional)
• Cut-proof glove (optional)
• Sheet pan
• Parchment paper
• Slotted spoon
• Serving utensils

More Great Recipes to Try

Italian Zucchini Fritters with Lemon and Basil

Baked Italian Artichoke Hearts with Lemon Breadcrumbs

Sausage Stuffed Artichoke Bottoms

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

Michele

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. Serve it on your next antipasto platter, spooned over creamy ricotta and grilled bread, or as a light side to roasted, grilled or braised meats or fish.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

  

1x2x3x

• ½ cup white wine vinegar
• ½ cup loosely-packed, chopped mint
• 1 tsp minced garlic
• 1 tsp fine salt
• 3 pounds zucchini
• ¼ cup extra virgin olive oil, or as needed
• Whole mint leaves, for finishing
• Coarse salt, for finishing
• Freshly ground black pepper, for finishing

Instructions

 

• Preheat oven to 450˚F and arrange a rack in the center of the oven. Prep and gather all ingredients according to specifications above.
• Whisk the vinegar with the mint, garlic and salt in a small bowl and set it aside.
  ½ cup white wine vinegar, ½ cup loosely-packed, chopped mint, 1 tsp minced garlic, 1 tsp fine salt
• Cut the ends off the zucchini. Then, rinse the zucchini under cold water and pat it completely dry with a paper towel. Using either a sharp knife or a mandoline, slice the zucchini into approximately 3/8” thick rounds (a little less than ½”) that are all the same thickness. The goal is to dry out and brown the zucchini slices, so do not slice them too thick. Otherwise, the centers will stay soft and not dry out as intended.
  3 pounds zucchini
• Toss the zucchini lightly with the olive oil, ensuring that each piece is coated. Then, arrange the zucchini slices in a single layer on a parchment-lined sheet pan. The zucchini will shrink significantly in the oven, so it is okay if they are touching each other. You will likely need to use more than one sheet pan.
  ¼ cup extra virgin olive oil,
• Put the sheet pan in the oven and roast until the zucchini pieces are caramelized. This will take anywhere from 15-30 minutes, depending on your oven. If your oven has a convection setting, use it. There is no need to turn the zucchini pieces over during the cooking process as they should brown on both top and bottom without doing so. It is okay if the zucchini pieces are approaching “chip-like” status. Remove the sheet pan from the oven and let the zucchini sit for a few minutes.
• After a couple of minutes, carefully transfer the zucchini pieces to a large bowl, about 25% at a time. Mix the vinegar mixture again briefly, then gradually spoon some over each layer of roasted zucchini slices. Continue layering the zucchini in the bowl, spooning some vinegar mixture over each layer. The goal here is to allow the vinegar marinade to permeate through the zucchini layers without mixing everything together. Please note that the roasted zucchini slices may be soft and delicate, so it’s important to be careful and not rush through this step. Finish by pouring any remaining marinade over the zucchini. Be gentle and you will be rewarded!
• Let the marinated zucchini sit for about 15 minutes or so, then it is ready to serve. Use a slotted spoon to carefully transfer the zucchini out of the marinade and onto a serving platter or bowl. Finish the dish by sprinkling some salt flakes and freshly ground pepper over it and garnishing with whole mint leaves. Serve at room temperature.
  Whole mint leaves,, Freshly ground black pepper,, Coarse salt,
• Store leftovers in the refrigerator for up to one week. This dish is not freezer-friendly and should not be frozen.

Notes

• Make the vinegar mixture first so that the garlic and mint have time to infuse into the vinegar. However, if you left this step until the end, be sure that it sits at least 15-20 minutes before adding it to the cooked zucchini.
• It’s important that the zucchini slices are all the same thickness so that they cook in the same length of time. You can slice the zucchini by hand using a sharp chef’s knife, or consider using a mandoline as it is faster, easier and will achieve more uniform slices. Be sure to use a cut-proof glove if you do so!
• Do not salt the zucchini before roasting! While your instinct may be to sprinkle the zucchini with a little salt before putting the sheet pan in the oven, do not do it. Salt will draw out the liquid of the zucchini, causing it to steam and not brown as we want in this recipe.
• I actually recommend two different types of salt for this recipe. Fine salt should be used in the vinegar marinade, while light salt flakes are best on the finished product, due to their texture. However, if you only have one type of salt–no worries! You can absolutely use fine salt on the finished product.
• This dish gets better as it sits. The zucchini texture will soften in the marinade, but the overall flavors will continue to develop. It can be made several hours in advance of serving and just served at room temperature. Alternatively, you can refrigerate it for up to one week. Bring the dish to room temperature before serving and garnish with some additional fresh mint leaves.
• The zucchini will shrink down quite a bit after being cooked, so I recommend doubling or even tripling this recipe. This will require roasting the zucchini in batches (unless you have more than one oven).
• The residual vinegar marinade can actually be used for a nice green salad to serve alongside the zucchini. Try it!

 

Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!

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