Grilled Zucchini alla Scapece

This Italian antipasto with a mint and vinegar dressing is my summer grilled variation of a traditional Zucchini alla Scapece. While the zucchini rounds are typically fried, I grill this Neapolitan classic for a smoky flavor and easier outdoor grilling, then marinate it in a mint and vinegar dressing to serve at room temperature.

Looking for more Italian vegetable dishes? Try the BEST Garlic Parmesan Green Beans or Chopped Brussels Sprout Salad with Pancetta!

When summer is here, zucchini is a staple vegetable in my house, whether it be zucchini alla scapece, Air Fryer Zucchini Fritters, Italian Summer Pasta with Zucchini, or Zucchini Risotto!

Why this Zucchini with Mint and Vinegar Recipe

Ingredient Notes and Substitutions

• Zucchini. Traditional fried Zucchini alla scapece uses thin rounds, but for grilling, ½-inch rounds are best. The thicker pieces develop charred edges and grill marks without becoming too soft or falling through the grates. This dish is traditionally made with zucchini, but I've substituted yellow squash and had really great results!
• Mint. Mint is the king of the flavor show in zucchini scapece. Only use fresh mint, and either julienned or hand-ripped is best when added to the warm zucchini.
• Olive oil. The olive oil can make or break this dish. Using a high-quality olive oil will give this dish the best flavor, while a lesser quality olive oil may overtake the flavor.
• Vinegar. I used red wine vinegar, but white wine vinegar is the traditional ingredient. The red wine vinegar adds a deeper, bolder flavor that complements the charred zucchini.
• Lemon. While lemon isn't a traditional ingredient, it brightens this grilled dish and balances the smokiness.

*Please see the recipe card below for more information on the ingredients.

How to Make Grilled Zucchini Scapece

Step 1: Preheat the grill to medium-high heat, approximately 450-500°F. Add the ¼ cup of olive oil, red wine vinegar, lemon juice, mint, and garlic to a small bowl. Whisk together well.

Step 2: Slice zucchini into ½-inch pieces. Evenly sliced zucchini will cook evenly.

Pro-Tip: Slicing the zucchini to the right size is important to the recipe because when you grill, you need them to be thick enough not to fall through the grates, unlike frying, where you typically would cut thinner rounds.

Step 3: In a large bowl, combine the zucchini with salt, pepper, and 2 tablespoon of olive oil. Mix well until the zucchini is coated in olive oil.

Step 4: Place the zucchini on the grill so they are flat on the grates. Cook on each side for about 4-5 minutes or until golden brown. Flip once the vegetable starts to bubble. Cook for another 4 minutes, then transfer to a serving bowl.

Step 5: Combine the warm cooked zucchini with the mint dressing and toss until completely covered. Combining with the warm zucchini will allow it to absorb all of the flavor. Rest for 30 minutes or overnight (although I've served it within 10 minutes about a million times, and it's still delicious). Serve cold or at room temperature with fresh mint garnish!

The longer you marinate the zucchini alla scapece, the stronger the flavor will be. As it rests, it will absorb the tangy mint and garlic marinade, while keeping the smoky flavor and charred edges. Serve zucchini scapece with a Greek Chicken Burger, Grilled Foil Potatoes, or your favorite grilled chicken or seafood.

FAQs about Zucchini alla Scapece

Serving Suggestions for this Italian Zucchini Dish

• This dish is perfect for serving alongside some of our other Italian grilled favorites like Chicken Spiedini, Grilled Stuffed Pork Chops, or Italian Ring Sausage (Chevalatta)!
• It's perfect to add to some more hot and delicious side dishes like Crispy Garlic Parmesan Potatoes, Pasta Alla Gricia, or Lemon Spinach Orzo.
• One of my favorite ways to serve it is on toasted bread drizzled with olive oil, or over Grilled Polenta.
• Try it with your favorite seafood like Pistachio Crusted Baked Sea Bass or Lemon Garlic Broiled Flounder!

More Easy Marinated Sides

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