Making marinated zucchini is so easy! Packed with aromatics such as garlic and basil, these grilled zucchini slices are the perfect addition to pasta, sandwiches, and salads!
Earlier this week I had lunch at Boqueria, one of my favorite tapas restaurants in the city. I love the relaxed atmosphere, curated wine list, and the variety of small plates available, all filled with bold flavors, to be enjoyed with friends and family.
I love the idea of tapas style meals since I can sample various dishes instead of only one main dish. It’s a lot of fun and sometimes I’ll put together a list of small and easy dishes to cook at home to recreate the same feel.
Marinated zucchini slices are very versatile – you can have them as a snack, as a topping for sandwiches (vegetarian or chicken), or as a side to pasta (spaghetti meatballs anyone?). The options are endless!
Very little work is needed for this dish, so this is good news for all of us and especially hard working moms out there! It’s colorful, clean, has a wonderful flavor, and it can be kept in the fridge in a sealed container for a few days.
Marinated Zucchini Ingredients
- Zucchini: Fresh zucchini, both yellow zucchini and green zucchini
- Olive oil: I recommend using a high quality extra virgin olive oil so you get the full floral and aromatic taste of olives.
- Basil: Fresh basil is the main ingredient of the marinade with its peppery, citrusy, and sharp taste, it marries beautifully with garlic and vinegar.
- Garlic: Garlic adds a little sweetness and a pungent element to the marinade. If you find the garlic to be too strong, you can use less or completely omit it from the recipe. This way, your kids will snack on these zucchini slices without even knowing they’re eating vegetables!
- Vinegar: I’m using a mixture of red wine vinegar and sherry vinegar. You can swap the red wine vinegar for plain rice vinegar or white wine vinegar, but I recommend keeping the sherry wine vinegar for its subtle sweetness and less acidic taste. A drizzle of balsamic can also be used to add more sweetness.
- Salt and pepper: A little kosher salt and freshly ground black pepper to round out the flavor combination of the marinade.
While I find this marinade absolutely delicious as is, there are plenty of other different ways you can try if you want to get creative in the kitchen next time. The following are a handful of other options to consider when marinating zucchini slices!
- Using avocado oil instead of olive oil will add a rich and nutty taste to the marinade.
- Adding a little garlic powder on top of fresh garlic to bump up the garlicky taste.
- Adding a pinch of red pepper flakes will infuse the marinade with some heat.
- You can also use other fresh herbs you love, such as fresh parsley, or use a little Italian seasoning which is a blend of herbs.
- Fresh lemon juice or lemon zest can brighten up the marinade and give a refreshing aftertaste.
- Parmesan cheese is also a delicious option to add for its strong savory, umami, and classic Italian flavors.
How to Make Zucchini Slices
Scroll all the way down to the recipe card for the full recipe.
- Gather all of your kitchen tools and ingredients.
- Drizzle 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add a few slices of zucchini making sure not to overcrowd the pan. Leave a little space between each slice.
- Cook the zucchini for a few minutes, until the slices are golden brown and slightly charred.
- Transfer the slices onto a plate cover with paper towel to remove excess oil and moisture. Add more slices to the skillet and repeat the steps until all the slices are cooked.
- Mix all the ingredients for the marinade in a bowl and set aside.
- Line the bottom of a large storage container with zucchini slices and drizzle a little dressing on top of the slices. Add a layer of zucchini on top and drizzle a little dressing over the slices. Keep going until all the slices and marinade have been used.
- Cover with a lid and refrigerate for at least two hours. Enjoy!
If you find the garlic to be too strong, use less and your kids will snack on these marinated zucchini slices without even knowing they’re eating vegetables (click here for more kid friendly recipes).
Nothing pairs with a vinegar base dressing as well as freshly picked herbs. The shredded basil in this recipe brightens up the dish with an invigorating summer feel and looks beautiful.
It’s got a lot of zing and a strong pepper taste – classic Italian flavors we adore and love so much.
Is This Recipe Vegan?
Yes! This is a simple and easy vegan-friendly recipe perfect for rounding out a classic Italian meal, or to enjoy on its own as a snack. It’s also delicious as a flavor booster in sandwiches and can be used as a salad topper.
What to Serve with Marinated Zucchini
Looking for a great way to pair this side with a main dish? Here are some of my favorites:
Classic Italian Dishes to Pair with Marinated Zucchini
Did you like this marinated zucchini recipe? Share your tips and recommendations for this easy side dish in the comments section below!Print
This a popular Italian dish of sliced zucchini marinated in a basil, garlic, vinegar, and olive oil marinade.
- 2 yellow zucchini, sliced 1/4-inch thick, lengthwise
- 2 green zucchini, sliced 1/4-inch thick, lengthwise
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- In a large pan over medium high heat, add olive oil. When the oil is hot, add zucchini slices but do not overcrowd the pan (as this will lower the oil temperature).
- Cook the zucchini until the slices are golden brown, slightly charred.
- Transfer the cooked zucchini onto a paper towel and add more to the pan. Repeat this step until all the slices are cooked.
- In a bowl, mix all the ingredients for the marinade.
- Using a large tupperware, line the bottom with zucchini slices and drizzle with a little dressing. Continue layering and adding a little dressing until all the slices are used.
- Cover with a lid and refrigerate for at least 2 hours, up to 10 hours. Serve cold.
These marinated zucchini slices will keep refrigerated in a storage container for up to 3 days. Keep in mind that the longer they sit, the soggier they will get.
- Serving Size: 1 serving
- Calories: 57
- Sugar: 0g
- Sodium: 390mg
- Fat: 4.9g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 2.6g
- Fiber: 0.8g
- Protein: 1.7g
- Cholesterol: 0mg
Keywords: marinated zucchini