This Italian vegetable dish dressed with mint and vinegar is ideal for grilling on a warm summer day. Zucchini alla Scapece is a Neapolitan favorite—crispy grilled zucchini brightened with fresh mint and a tangy dressing inspired by the Italian coast.
When summer arrives, zucchini shows up on our table in many forms—grilled scapece, fritters, pasta, or risotto. This version is quick, flavorful, and makes a lovely side for grilled meats or fish.
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Why this Zucchini with Mint and Vinegar Recipe
- Easy to prepare and simple to scale up for guests.
- Grilling lets you cook large batches at once, unlike pan-frying, so you spend less time tending multiple rounds.
- The flavor is bright and distinctive—garlicky, acidic, and herb-forward—so it’s a memorable side dish.
- Pairs well with straightforward proteins like grilled chicken, broiled fish, or burgers and works as part of a larger Italian-style meal.
Ingredient Notes and Substitutions
- Zucchini: This recipe is designed for zucchini, though yellow squash is a fine substitute and yields excellent results.
- Mint: Fresh mint is the signature herb here. If you prefer a different flavor profile, basil can be used for a tasty variation.
- Olive oil: Use a good-quality extra virgin olive oil—the oil contributes significantly to the dish’s flavor.
- Vinegar: Red wine vinegar is used for its bright, savory acidity, but white wine or apple cider vinegar can be substituted if needed.
See the recipe card below for exact ingredient amounts and the full method.
How to Make Zucchini Scapece
Step 1: Whisk the dressing: 1/4 cup olive oil, red wine vinegar, lemon juice, minced mint, and garlic in a small bowl until combined.
Step 2: Slice zucchini into ½-inch rounds, keeping the pieces uniform so they cook evenly. Thicker slices can become soft rather than crisp.
Step 3: In a large bowl, toss the zucchini with salt, pepper, and 2 tablespoons olive oil so each piece is lightly coated.
Step 4: Grill the zucchini flat on the grates over medium-high heat. Cook 4–5 minutes per side, until golden and bubbling; adjust time for your grill’s hot spots.
Step 5: Toss the hot zucchini with the mint dressing until evenly coated. Serve immediately, garnished with fresh mint. This dish complements grilled proteins and potatoes and is excellent on toasted bread or grilled polenta.
Pro-Tips
- Slice the zucchini evenly to about ½ inch so they develop a crisp edge while holding their shape.
- Grill times vary by equipment—4–5 minutes per side is a guideline. Remove zucchini when they’re golden and bubbling.
Recipe FAQs
Grilling removes moisture quickly and creates a crisp edge without the zucchini sitting in its own liquid, which helps avoid a mushy texture.
Scapece refers to a pickling-style preparation—here, the vinegar-based dressing functions like a quick pickle for the zucchini.
Yes. If frying, salt the slices and pat them dry before cooking in olive oil to help achieve a golden, non-greasy finish.
Serving Suggestions for this Italian Zucchini Dish
- Serve alongside other grilled Italian favorites such as skewered chicken, stuffed pork chops, or sausages.
- Add it to a spread with roasted or fried potatoes, simple pasta dishes, or lemony orzo for a complete meal.
- Top toasted bread with the grilled zucchini and a drizzle of olive oil for a rustic bruschetta, or serve over grilled polenta.
- It also pairs nicely with baked or broiled fish for a light, summery plate.
More Italian Vegetable Sides
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Kale and Cannellini Bean Salad
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Sauteed Rapini with Garlic
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Italian Green Bean Salad
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Italian Lacinato Kale Recipe (Tuscan)
Please leave a comment and rating in the recipe card if you try this—feedback is appreciated.
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
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Mint dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 handful mint, minced
- 2 cloves garlic, minced
Instructions
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Preheat the grill to medium-high. Slice zucchini into ½-inch rounds so they cook evenly.
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Toss zucchini in a large bowl with salt, pepper, and 2 tablespoons olive oil until coated.
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Grill the zucchini flat on the grates about 4–5 minutes per side, until golden and bubbling. Remove from the grill.
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While grilling, whisk together ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, minced mint, and garlic.
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Toss the warm zucchini with the mint dressing until fully coated and serve immediately with fresh mint.
Video
Notes
- Keeping slices uniform at about ½ inch helps them crisp while maintaining shape.
- Adjust grilling time for your equipment—the times given are guidelines until zucchini are golden and bubbling.