This Italian vegetable dish with a mint and vinegar dressing is perfect for grilling on a warm summer day! Zucchini alla Scapece is a Neapolitan classic with crispy grilled zucchini with a unique flavor from the Italian coast!
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!
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Why this Zucchini with Mint and Vinegar Recipe
- It's easy to make, and it's even easier to double for a crowd.
- You can cook tons of zucchini on the grill at a time, so unlike frying, you don't have to sit around waiting for each batch.
- The flavor is delicious, and it's a dish your guests or family may not have had before.
- It pairs well with any simple protein dishes, whether it be Grilled Lemon Pepper Chicken Thighs, Lemon Garlic Broiled Flounder, or a Gorgonzola Grilled Chicken Burger.
Ingredient Notes and Substitutions
- Zucchini. This dish is meant to be 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, but you could potentially substitute basil and still have a delicious dish.
- Olive oil. The olive oil can make or break this dish. Using a high-quality olive oil will give this dish the best flavor.
- Vinegar. I used red wine vinegar but you could substitute white or apple cider vinegar.
*Please see the recipe card below for more information on the ingredients.
How to Make Zucchini Scapece
Step 1: 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. Try to keep them evenly cut so that they cook evenly. This is important to the recipe because if you cut them too thick, they end up being mushy.
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 5 minutes, then remove from the grill.
Step 5: Combine the cooked zucchini with the mint dressing and toss until completely covered. Serve immediately with fresh mint garnish!
Pro-Tips
- Evenly slicing the zucchini into ½ inch pieces is the key to the texture of the dish. This thickness works well because the zucchini can get crisp but still maintain its texture and shape.
- The grill is going to have its hot spots. You know your grill best, but the 4-5 minutes is a suggestion. Grill until the zucchini gets a golden brown color and a bubbling texture.
Recipe FAQs
Cooking zucchini on a grill will allow a lot of water to be removed without it sitting in its own liquid and getting mushy. On the grill, you can get a nice crisp edge on the zucchini without much prep.
It translates to "pickled" in English. Essentially, we're using this vinegar dressing to make a quick pickled zucchini.
Yes. I would suggest salting the zucchini, then patting them dry with a paper towel before frying in olive oil.
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 I serve it over a ricotta spread and have it on Italian bread!
More Italian Vegetable Sides
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Zucchini alla Scapece
Equipment
- 1 grill
- 1 large bowl
- 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
- Preheat the grill to medium-high heat. Slice zucchini into ½ inch pieces. Try to keep them evenly cut so that they cook evenly.
- 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.
- Place the zucchini on the grill so that 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 5 minutes then remove from the grill.
- While grilling the zucchini, add the ¼ cup of olive oil, red wine vinegar, lemon juice, mint, and garlic to a small bowl. Whisk together well.
- Combine the cooked zucchini with the mint dressing and toss until completely covered. Serve immediately with fresh mint garnish!
Notes
- Evenly slicing the zucchini into ½ inch pieces is the key to the texture of the dish. This thickness works well because the zucchini can get crisp but still maintain its texture and shape.
- The grill is going to have its hot spots. You know your grill best but the 4-5 minutes is a suggestion. Grill until the zucchini gets a golden brown color and a bubbling texture.
Vinny
This zucchini dish is fresh and delicious! It's perfect for summer and really easy to make!