Othercoleycooks5.0
Italian Squash (with Vinegar + Mint)
Zucchini alla Scapece is a simple, classic Italian recipe made with only 5 ingredients and takes just 30 minutes to make. Serve this easy zucchini dish on an antipasto platter or as a side with grilled meats and fish.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- baking sheet
- bowl
📝 Preparation Steps
1
Preheat the oven to 450℉ and line 3 sheet pans with parchment paper. If using a convection oven, preheat it to 425℉.
2
Toss the sliced zucchini with olive oil, salt and pepper, then arrange in a single, even layer on the baking sheets. It's okay if the slices are touching or slightly overlapping (they will shrink as they cook), but don't add more than one layer on each pan.
3
Bake for ⏱️ 10 minutes, then rotate the pans and bake for another ⏱️ 10 minutes.
4
While the zucchini are cooking, add the garlic clove and vinegar to a small bowl and set aside.
garlic (smashed and peeled)1 clove
5
Use a fork to flip each zucchini slice over, then rotate the pans again and continue cooking until the zucchini are nicely browned in some parts, about ⏱️ 10 minutes more.
6
Transfer the zucchini to a serving bowl. Remove the garlic clove from the vinegar, then pour it over the zucchini.
garlic (smashed and peeled)1 clove
7
Sprinkle with mint leaves and gently toss to combine. Taste and adjust seasoning as needed, then serve.
8
Zucchini alla Scapece is best served warm or at room temperature (my preference), but they are also good cold. You can let them marinate for a few hours or overnight, but I think they taste great immediately after making. Leftovers will keep refrigerated for up to a week.
Nutrition Facts
calories
281 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
19 mg
protein Content
3 g
carbohydrate Content
7 g
saturated Fat Content
4 g
unsaturated Fat Content
23 g
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