Grilled and seasoned zucchini are delicious slices of zucchini that, after being grilled on a griddle or barbecue, are made very tasty by the marinade in which they are immersed.
The marinade is a salmoriglio based on white vinegar and extra virgin olive oil, scented with herbs and spices to taste.
The zucchini, absorbing these scents, become truly irresistible and are great as an appetizer, side dish, to fill sandwiches, and if served with slices of bread and a board of cold cuts, they can be a delicious way to enjoy a cool summer dinner.
In short, little effort and lots of goodness!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 293.82 (Kcal)
- Carbohydrates 8.20 (g) of which sugars 0.10 (g)
- Proteins 6.38 (g)
- Fat 28.96 (g) of which saturated 4.20 (g)of which unsaturated 0.48 (g)
- Fibers 2.81 (g)
- Sodium 201.51 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini (medium)
- 1 tablespoon white wine vinegar
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 sprig basil
- Half chili pepper (small red hot)
- to taste dried oregano
- to taste salt
Tools
- 1 Griddle non-stick or cast iron
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Bowl
Steps
To prepare the grilled zucchini, wash and trim medium-sized zucchini, slicing them thinly (but not too thin) along their length.
Discard the first and last slice.
Pat the slices dry on a tea towel and grill them on a non-stick (or cast iron) griddle on both sides, lightly salting them.
If, like mine, your pans have lost some of their non-stick effect and considering the delicacy of zucchini flesh, it is possible to roast on parchment paper. Replace if it darkens.Grill on moderate flame on both sides.
When the slices are evenly golden and tender, remove from heat.
Meanwhile, in a large bowl, prepare the salmoriglio.
Add white vinegar, oil, fine salt, chopped red chili pepper, a large garlic clove cut in half or quarters (so it can be easily removed), dried oregano, and torn fresh basil leaves.
Mix everything together.
Then immerse the slices, making sure to coat them all in the dressing.
Let rest for a few hours before serving, and occasionally turn them so all absorb the aromas well.
The grilled and seasoned zucchini are ready.
Serve at room temperature or cold from the fridge.
Storage
In the fridge, well sealed in an airtight container, for two or three days.
In the fridge, well sealed in an airtight container, for two or three days.
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