Marinated Zucchini

marinated zucchini

This a popular Italian dish of sliced zucchini marinated in a basil, garlic, vinegar, and olive oil marinade.


Units Scale
  • 2 yellow zucchini (sliced 1/4-inch thick, lengthwise)
  • 2 green zucchini (sliced 1/4-inch thick, lengthwise)
  • 2 tablespoons extra virgin olive oil

For the marinade:

  • 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


  1. 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).
  2. Cook the zucchini until the slices are golden brown, slightly charred.
  3. Transfer the cooked zucchini onto a paper towel and add more to the pan. Repeat this step until all the slices are cooked.
  4. In a bowl, mix all the ingredients for the marinade.
  5. 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.
  6. 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.


Recipe Card powered byTasty Recipes