Step Aside, Fried Zucchini: Make This Tangy, Mushroom-Like Italian "Scapece" Instead

If you're drowning in summer zucchini but hate the mess of frying them, this classic Neapolitan dish is a total game-changer. You just roast the slices until soft and meaty, then toss them in a quick garlic-mint marinade that tastes exactly like pickled mushrooms.

Ingredients: 1 ¾ pounds of zucchini, 4 cloves of garlic, 4 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 10 to 12 fresh mint leaves, 1 small bunch of fresh parsley, 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of red pepper flakes (optional).

To start, slice your zucchini into uniform rounds about one-third of an inch thick. Arrange them in a single layer on a large baking sheet, toss with 2 tablespoons of the olive oil, sprinkle with salt, and roast at 425°F (220°C) for about 18 to 22 minutes. Make sure to flip them once halfway through baking so they get beautifully browned and slightly blistered on both sides.

While the zucchini is roasting, whip up your quick marinade in a large bowl by whisking together the remaining 2 tablespoons of olive oil, white wine vinegar, finely minced garlic, chopped mint, chopped parsley, black pepper, and the optional red pepper flakes.

The moment the zucchini rounds come sizzling out of the oven, transfer them straight into the marinade while they are still piping hot so they drink up all the liquid. Give everything a gentle toss to coat, and let it rest at room temperature for at least 30 minutes. For the absolute best flavor, cover the bowl and chill it in the fridge for a few hours before piling it onto grilled meats, young potatoes, or a thick slice of crusty bread.