Roasted Zucchini alla Scapece Recipe

A popular Italian meal, Zucchini alla Scapece, marinates roasted zucchini in vinegar, mint, and garlic. Only five ingredients make this basic recipe robust and flavorful.   


– 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

Set the oven to 450˚F and arrange a rack in the centre. Prepare and gather ingredients as directed. Mix vinegar, mint, garlic, and salt in a small bowl and set aside.  

Step 1


Remove zucchini ends. Run the zucchini under cold water and dry it with a paper towel. Slice zucchini into 3/8" thick rounds (less than ½") using a sharp knife or mandoline.   

Step 2

Avoid drying and browning thick zucchini slices. Centres will stay soft unless they dry out. Use olive oil to lightly coat each zucchini piece. One-layer zucchini slices on a parchment-lined sheet pan.   

Step 3

Touching zucchini is fine because they shrink in the oven. You may need many sheet pans. Roast zucchini on a sheet pan until caramelised. This takes 15–30 minutes, oven-dependent.   

Step 4

Set your oven to convection. Without rotating, zucchini should brown on both sides. Chip-like zucchini bits are fine. Remove zucchini from oven and let cool on sheet pan.  

Step 5

After a few minutes, carefully remove 25% of the zucchini to a large bowl. Mix the vinegar mixture again briefly, then spoon some over each layer of cooked zucchini. Layer zucchini in basin, spooning vinegar mixture over each layer.   

Step 6

Zucchini layers should absorb the vinegar marinade without mixing. The roasted zucchini slices may be brittle, so proceed slowly. Pour remaining marinade on zucchini. Kindness earns rewards!  

Step 7

Wait 15 minutes to serve marinated zucchini. A slotted spoon removes zucchini from marinade to a serving bowl.   

Step 8

Finish with salt, freshly ground pepper, and whole mint leaves. Serve room-temp. Refrigerate leftovers for a week. Avoid freezing this dish.  

Step 9

Also See

Roasted Vegetable Caponata without Tomatoes Recipe