The marinated zucchini with pesto is a delicious and very simple side dish or appetizer to make ahead of time; the longer the zucchini rest with the dressing, the more flavorful they will be.
We chose to dress them after marinating with fennel tops pesto, but you can use the pesto you have on hand or the one you make most often at home.
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These marinated zucchini with pesto are also perfect for making a delicious sandwich. Imagine going to the beach and not wanting to spend money at the bar for a sandwich; a tub of marinated zucchini with pesto and a good roll will save you.
If you love zucchini like we do, you know there are many ways to cook zucchini, but this zucchini carpaccio recipe is perfect for surprising everyone with zero effort. The only advice I feel like giving you is to slice them as thin as you can with a mandoline and let them marinate for a long time.
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on “SEARCH”🔎, and you can type the ingredient you find in your fridge or pantry when you open the door, and you’ll have access to hundreds of recipes with the ingredient you’ve chosen.
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Below I leave you other zucchini side dishes and appetizers, and then we’ll go right under the picture to find out how to prepare Marinated Zucchini with Pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Marinated Zucchini with Pesto
- 3 zucchini
- 1 clove garlic
- 1 sprig mint (fresh)
- 3 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest (grated)
- to taste coarse salt
- 1.8 oz Taggiasca olives
- 2.5 oz pesto (of your choice)
- A few leaves mint (for decoration)
- 2 teaspoons pickled capers
Tools
- 1 Mandoline
Preparation Marinated Zucchini with Pesto
To prepare the marinated zucchini with pesto first of all, if you want to make it at home, prepare the pesto, you can follow my recipe among the ingredients.
Or make the Genoese or even the basil and lemon one which is very fresh.
Then, wash and trim the zucchini and slice them into thin slices using a mandoline or a very sharp straight blade knife.
In a small bowl, mix and emulsify with a hand whisk the extra virgin olive oil, vinegar, and lemon juice.
Finely chop the garlic clove along with the mint and add them to the prepared emulsion along with the lemon zest.
Mix very well, then distribute a couple of tablespoons in a glass or ceramic baking dish, not aluminum or steel, please.
Layer a layer of zucchini, sprinkle with a little coarse salt, marinate and more zucchini.
Repeat the layers until you finish all the zucchini and drizzle with the remaining marinade.
Cover the baking dish with plastic wrap and place in the refrigerator to rest for at least 1 hour.
Remember, the longer it rests, the tastier the zucchini carpaccio will be.
After the resting time, retrieve the baking dish, remove the plastic wrap, and use kitchen tongs to pick up the zucchini slices.
Place them on a serving plate, sprinkle with pesto in spoonfuls, Taggiasca olives, and rinsed and dried capers.
Decorate the zucchini carpaccio with mint leaves and serve.
How to store marinated zucchini with pesto
You can store them in the refrigerator even without the pesto closed in an airtight container or covered with plastic wrap for 1 day.
Other recipes
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