The scapece zucchini baked version is a light reinterpretation, perfect for those who want flavor without compromise: these baked zucchinis are not fried and lighter, yet keep all the traditional aroma thanks to the marinade with vinegar, garlic and mint.
It is said that the original version of scapece zucchini was born among fishermen in Southern Italy, who needed to preserve vegetables during long days at sea: they fried the zucchini and then marinated them with vinegar and aromatic herbs to keep them fresh for longer.
One day, however, a cook who had run out of oil tried baking them instead of frying, thinking it was a makeshift solution… but the result was so light and fragrant that it won everyone over, creating a gentler variant that is now appreciated precisely for its balance of taste and lightness.
It is a tasty and fresh zucchini side dish, ideal to accompany summer dishes or simple mains, and represents a delicious baked zucchini recipe that is easy to prepare and easy to digest.
Besides being delicious, zucchinis offer many benefits: they are high in water so hydrating, low in calories, aid digestion, contain vitamins such as C and A and minerals useful for overall well-being, making them perfect for a healthy and balanced diet.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for baked scapece zucchini
Scapece zucchini recipe
- 14 oz (about 3 cups) zucchini
- 3 tbsp vinegar
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- to taste fine salt
- to taste mint leaves
Tools
- 1 Mandoline
- 1 Cutting board
- 1 Baking pan
- Parchment paper
Steps for baked scapece zucchini
Start by thoroughly washing the fresh zucchini, trim the ends and slice them into thin, even rounds (about 2–3 mm ≈ 0.08–0.12 in) with a mandoline or a knife, to ensure even cooking.
Then arrange them on a baking pan lined with parchment paper without overlapping them. Season with a drizzle of extra virgin olive oil, WITHOUT SALT — this is essential because salt makes them watery — then bake in a preheated static oven at 200°C (≈ 392°F) for about 15–20 minutes, turning them halfway through to lightly brown both sides without drying them out.
Meanwhile prepare the marinade: in a bowl add the extra virgin olive oil, the white wine or apple cider vinegar, the finely chopped garlic and salt. Emulsify with a fork and let it sit for a few minutes to meld.
Once the zucchinis are cooked, transfer them to a bowl or a tray, pouring the marinade evenly over them so they absorb the flavor well. Add fresh mint leaves, cover with plastic wrap and let rest for at least 1 hour at room temperature or in the refrigerator so they become fully flavored.
And the scapece zucchinis are ready to be served and enjoyed. Enjoy — from Barbara!
Storage for baked scapece zucchini
Baked scapece zucchini keep well in the refrigerator: once completely cooled, transfer them to an airtight container (preferably glass) and cover them with their marinade liquid so they stay soft and well flavored.
They last up to 2–3 days without losing taste; in fact they are often even better the next day because the flavors meld more.
Take them out of the fridge about 15–20 minutes before serving to enjoy them at their best.
If you want to store them longer you can add a drizzle of oil on the surface to create a light barrier, but freezing is not recommended as it would compromise texture and freshness.
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FAQ (Questions and Answers)
What kind of vinegar can I use?
You can use either apple cider vinegar or white wine vinegar
