Zucchini alla Scapece: The Ultimate Neapolitan Grilled Zucchini with Mint and Vinegar
Embrace the vibrant flavors of the Italian coast with Zucchini alla Scapece, a delightful Neapolitan classic that transforms simple zucchini into an extraordinary summer side dish. This recipe features perfectly grilled zucchini slices, infused with a bright, zesty mint and vinegar dressing, creating a unique taste experience that is both refreshing and incredibly satisfying. Ideal for a warm summer day, this dish is celebrated for its crispy texture and the aromatic kick from fresh mint, making it a staple in Mediterranean cuisine.
Searching for more authentic Italian vegetable dishes to brighten your meals? Don’t miss the BEST Garlic Parmesan Green Beans or our flavorful Chopped Brussels Sprout Salad with Pancetta!
As summer arrives, zucchini becomes a star ingredient in my kitchen. Beyond this fantastic Zucchini alla Scapece, I love incorporating it into dishes like light Air Fryer Zucchini Fritters, Italian Summer Pasta with Zucchini, or a creamy Zucchini Risotto! Its versatility and fresh flavor make it a perennial favorite for healthy and delicious meals.
What is Zucchini alla Scapece? A Taste of Neapolitan Tradition
Zucchini alla Scapece is a traditional Neapolitan dish from Southern Italy, famous for its simple yet incredibly flavorful preparation. The term “scapece” originates from the Spanish “escabeche,” which refers to a pickling or marinating technique, typically involving vinegar. In this classic recipe, zucchini slices are lightly fried or grilled, then marinated in a vibrant dressing made from fresh mint, garlic, olive oil, and vinegar. This method not only preserves the zucchini but also infuses it with a bright, tangy, and aromatic flavor profile that is utterly irresistible, especially during the warmer months. It’s often served chilled or at room temperature, making it a perfect appetizer, side dish, or light lunch.
Why You’ll Love This Grilled Zucchini with Mint and Vinegar Recipe
- It’s incredibly easy to make, requiring minimal effort for maximum flavor. You can effortlessly double or triple the recipe to feed a larger gathering without added stress.
- Grilling zucchini is a game-changer. Unlike pan-frying, which often requires cooking in small batches, the grill allows you to cook a significant amount of zucchini simultaneously, saving you time and effort while achieving that perfect charred crispness.
- The flavor is absolutely delicious and refreshingly unique. This dish offers a sophisticated taste that many of your guests or family members may not have experienced before, making it a memorable addition to any meal.
- It pairs exceptionally well with a wide array of simple protein dishes, complementing everything from juicy Grilled Lemon Pepper Chicken Thighs and delicate Lemon Garlic Broiled Flounder to a hearty Gorgonzola Grilled Chicken Burger. Its versatility makes it a perfect accompaniment to almost any main course.
- This recipe is naturally gluten-free and can be made vegan, making it suitable for various dietary preferences without compromising on taste.
- The fresh, vibrant ingredients make it a wonderfully light and healthy option, packed with vitamins and antioxidants, perfect for a balanced diet.
Ingredient Notes and Substitutions
Achieving the authentic flavor of Zucchini alla Scapece starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and potential substitutions:
- Zucchini: While this dish is traditionally made with fresh green zucchini, which offers a slight sweetness and firm texture when cooked, you can certainly experiment. I’ve successfully substituted yellow squash, and the results were equally delightful, offering a slightly milder flavor. Choose firm, unblemished zucchini of medium size for the best results, avoiding overly large ones that can be watery and have tougher seeds.
- Fresh Mint: Mint is truly the star of the show in Zucchini alla Scapece, providing its signature refreshing and aromatic character. Spearmint or peppermint varieties work best. If fresh mint is hard to find, you could potentially use fresh basil for a different but still delicious Mediterranean twist, though it won’t be a true “scapece.” Dried mint is not recommended as it lacks the necessary fresh vibrancy.
- High-Quality Olive Oil: The olive oil can significantly impact the overall flavor profile. Using a high-quality extra virgin olive oil is crucial for the best possible taste, especially for the dressing, as its fruity and peppery notes will shine through. Don’t skimp here; a good olive oil elevates the entire dish.
- Vinegar: I opted for red wine vinegar in this recipe for its balanced acidity and subtle fruity notes. However, you have flexibility here. White wine vinegar or even apple cider vinegar can be excellent substitutes, each lending a slightly different tanginess to the dressing. Experiment to find your preferred balance!
- Garlic: Freshly minced garlic is essential for a pungent, aromatic foundation to the dressing. Avoid garlic powder for this recipe, as it won’t provide the same depth of fresh flavor.
- Lemon Juice: Freshly squeezed lemon juice adds a bright, zesty counterpoint to the richness of the olive oil and the tang of the vinegar, enhancing the overall freshness of the dressing.
- Salt and Black Pepper: Simple seasonings are all you need. Use sea salt or kosher salt for grilling the zucchini and freshly ground black pepper for the best flavor.
*Please refer to the detailed recipe card below for precise measurements and additional information on all ingredients.
How to Make Zucchini Scapece: Step-by-Step Instructions
Creating this Neapolitan delicacy is straightforward and rewarding. Follow these steps to achieve perfectly grilled zucchini infused with a flavorful mint dressing.
Step 1: Prepare the Mint Dressing. In a small bowl, combine the ¼ cup of high-quality olive oil, red wine vinegar, fresh lemon juice, finely minced fresh mint, and minced garlic. Whisk these ingredients together thoroughly until well combined. This allows the flavors to meld, creating a vibrant and aromatic dressing that will infuse your zucchini.
Step 2: Slice the Zucchini Evenly. Carefully slice your zucchini into uniform ½ inch pieces. Consistency is key here; aim for even thickness so that all pieces cook uniformly. This is crucial for the recipe’s texture because if you cut them too thick, they can become disappointingly mushy on the inside, while overly thin slices might dry out too quickly. Even slices ensure a tender-crisp result.
Step 3: Season and Coat the Zucchini. In a large mixing bowl, combine the evenly sliced zucchini with salt, black pepper, and 2 tablespoons of olive oil. Toss everything together vigorously until each zucchini slice is thoroughly coated in the olive oil and seasonings. This coating helps prevent sticking on the grill and ensures a delicious, golden-brown crust.
Step 4: Grill the Zucchini to Perfection. Preheat your grill to medium-high heat. Once hot, carefully place the zucchini slices flat onto the grates, ensuring they are not overlapping. Cook each side for approximately 4-5 minutes, or until they achieve a beautiful golden-brown color and start to bubble, indicating they are softening and caramelizing. Flip only once you see these signs, then cook for another 5 minutes on the other side. Remove them promptly from the grill once done.
Step 5: Combine with Dressing and Serve. Immediately transfer the hot, grilled zucchini to a bowl and pour the prepared mint dressing over it. Toss gently but thoroughly until all the zucchini slices are completely coated with the flavorful dressing. The warmth of the zucchini will help absorb the dressing beautifully. Serve your Zucchini alla Scapece immediately, garnished with extra fresh mint leaves for an added burst of freshness!
Pro-Tips for Perfect Zucchini alla Scapece
Mastering this dish is all about a few key techniques. Here are some expert tips to ensure your Zucchini alla Scapece turns out perfect every time:
- Precision in Slicing: Evenly slicing the zucchini into ½ inch pieces is paramount for achieving the ideal texture. This specific thickness allows the zucchini to develop a crisp, slightly charred exterior on the grill while remaining tender, but not mushy, on the inside. Inconsistent slices will lead to uneven cooking, with some pieces potentially burning and others remaining undercooked.
- Know Your Grill: Every grill has its unique hot spots and cooler zones. While 4-5 minutes per side is a general guideline, rely on visual cues. Grill the zucchini until it develops a beautiful golden-brown color and a slight bubbling texture. Don’t be afraid to move pieces around the grill to ensure even cooking. Preheating your grill thoroughly is also crucial for preventing sticking and achieving those desirable grill marks.
- Don’t Overcrowd the Grill: Place zucchini slices in a single layer, ensuring there’s enough space between them. Overcrowding lowers the grill temperature and steams the vegetables instead of grilling them, resulting in limp zucchini without the desired char.
- Salt for Moisture Control (Optional): For extra crispy zucchini, you can lightly salt the slices and let them sit for 15-20 minutes before coating with olive oil. This draws out excess moisture. Pat them very dry with paper towels before oiling and grilling.
- Dress While Warm: Tossing the grilled zucchini with the mint dressing while it’s still warm allows the zucchini to better absorb the flavors of the olive oil, vinegar, mint, and garlic. This is when the magic of the “scapece” marinade truly begins to work its charm.
Recipe FAQs
The key to avoiding mushy zucchini is using a high-heat cooking method like grilling or pan-frying, which quickly evaporates moisture. Grilling is particularly effective because the direct heat removes water efficiently without the zucchini sitting in its own liquid. Cutting the zucchini into uniform ½-inch slices and not overcrowding the grill also helps achieve a nice crisp edge while maintaining a tender, non-mushy interior.
“Scapece” translates to “pickled” or “marinated” in English. It’s derived from the Spanish word “escabeche.” Essentially, in this recipe, we’re using the vinegar, mint, and olive oil dressing to create a quick, flavorful marinade that gives the zucchini a bright, tangy, and “pickled” characteristic without actual fermentation.
Absolutely! Frying is another traditional method for Zucchini alla Scapece. If frying, I highly recommend salting the zucchini slices first to draw out excess moisture, then patting them very dry with paper towels before frying them in olive oil until golden and tender-crisp. This step helps prevent them from becoming soggy.
Yes, this dish is fantastic for making ahead! In fact, the flavors of the mint and vinegar dressing deepen and meld beautifully if given a few hours, or even overnight, in the refrigerator. It’s often served at room temperature or chilled, making it an excellent option for meal prep or entertaining.
Store any leftover Zucchini alla Scapece in an airtight container in the refrigerator for up to 3-4 days. The flavors will only improve over time. It’s not typically recommended for freezing, as the zucchini’s texture can become too soft upon thawing.
While fresh mint is highly recommended for its bright, essential flavor, if absolutely necessary, you could use a small amount of dried mint (about 1/3 the quantity of fresh). However, the overall freshness and vibrancy of the dish will be noticeably different. Fresh is always best for this recipe.
Serving Suggestions for this Italian Zucchini Dish
Zucchini alla Scapece is incredibly versatile and can elevate any meal. Here are some fantastic ways to enjoy this vibrant Italian side:
- This refreshing dish is perfect for serving alongside some of our other Italian grilled favorites, creating a complete and delicious Mediterranean feast. Consider pairing it with juicy Chicken Spiedini, succulent Grilled Stuffed Pork Chops, or the robust flavors of Italian Ring Sausage (Chevalatta)!
- It’s an ideal addition to a spread of hot and delicious side dishes, offering a light and zesty counterpoint. Serve it with crispy Crispy Garlic Parmesan Potatoes, a comforting bowl of Pasta Alla Gricia, or our bright Lemon Spinach Orzo.
- One of my absolute favorite ways to enjoy Zucchini alla Scapece is served on toasted crusty bread, drizzled with a little extra high-quality olive oil. The grilled zucchini and tangy dressing soak into the bread, creating a mouth-watering bite. Alternatively, serve it over creamy Grilled Polenta for a heartier side.
- Enjoy it as a light appetizer or part of an antipasto platter. It pairs wonderfully with fresh mozzarella, cured meats, and other marinated vegetables.
- Chop the zucchini into smaller pieces and toss it with pasta for a quick and flavorful summer pasta salad.
- Add it to your favorite green salad for an extra boost of flavor and texture.
More Delicious Italian Vegetable Sides
If you loved Zucchini alla Scapece, explore these other fantastic Italian vegetable recipes:
- Kale and Cannellini Bean Salad
- Sauteed Rapini with Garlic
- Italian Green Bean Salad
- Italian Lacinato Kale Recipe (Tuscan)
Please leave a comment and a star rating below in the recipe card! I truly love to hear what you think of our recipes and how they turn out for you. Feel free to tag us on Instagram @vindelgiudice when you make this delicious Zucchini alla Scapece!
📖 Recipe
Zucchini alla Scapece
Vincent DelGiudice
Pin Recipe
Equipment
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1 grill
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1 large bowl
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1 Small bowl
Ingredients
- 4 medium zucchini, sliced into ½-inch rounds
- 2 tablespoons extra virgin olive oil (for grilling)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Mint Dressing
- ¼ cup high-quality extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 handful fresh mint, finely minced (about ¼ cup packed)
- 2 cloves fresh garlic, minced
- Pinch of salt and pepper to taste
Instructions
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Preheat your grill to medium-high heat. While the grill is heating, prepare your zucchini by slicing it into uniform ½ inch pieces. Aim for consistency to ensure even cooking.
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In a large bowl, combine the sliced zucchini with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss well until all zucchini pieces are thoroughly coated.
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Carefully place the seasoned zucchini slices flat onto the hot grill grates, ensuring they are not overlapping. Cook for about 4-5 minutes per side, or until they develop a golden-brown char and slight bubbling. Flip only once, then cook the other side for another 5 minutes until tender-crisp. Remove from the grill.
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While the zucchini is grilling, prepare the mint dressing. In a small bowl, whisk together the ¼ cup of olive oil, red wine vinegar, lemon juice, minced fresh mint, and minced garlic until well combined. Season with a pinch of salt and pepper to taste.
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Transfer the warm, grilled zucchini to a clean large bowl. Pour the prepared mint dressing over the zucchini and toss gently until all slices are completely coated. Serve immediately, garnished with extra fresh mint leaves if desired. For deeper flavor, let it marinate for at least 30 minutes before serving.
Notes
- Even Slicing is Key: For the best texture, ensure your zucchini is sliced uniformly into ½-inch pieces. This allows each piece to cook evenly, achieving that desirable tender-crispness.
- Grill Awareness: Grills have hot and cold spots. The 4-5 minutes per side is a guideline. Observe your zucchini for golden-brown color and bubbling to determine doneness, and adjust cooking time or position as needed.
- Make Ahead: This dish can be made a few hours or even a day in advance. The flavors will deepen as the zucchini marinates in the dressing. Serve chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.