A side dish my mom often made and that I’ve always loved, marinated zucchini are incredibly easy but so good. Serve them cold, or at room temperature; they’re perfect with everything. I love using them to stuff crunchy bread with stracchino cheese, it’s mind-blowing. If you’re not particularly fond of garlic, you can omit it, but try the recipe as it is… it’s divine. Let’s get to work and prepare marinated zucchini together.
If you’re looking for more zucchini recipes, here are some ideas to try.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Marinated Zucchini
- 3 zucchini
- 3 cloves garlic
- 1 bunch basil and parsley
- to taste salt and pepper
- 3.4 tbsp extra virgin olive oil
Tools
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- Grill Pan
- Baking Dish
Steps for Preparing Marinated Zucchini
Wash the zucchini and slice them lengthwise. I prefer using a knife because I like thicker slices, but if you prefer, you can use a mandoline. Then gather them in a dish.
Wash parsley and basil and chop them together with the garlic. Put them in a bowl with extra virgin olive oil, salt, and pepper.
Grill the zucchini slices for a few minutes on each side. In a baking dish, make several layers of zucchini slices, alternating with the herb and garlic pesto. Cover with plastic wrap and let rest for two or three hours. The zucchini are ready to be enjoyed.
Storage
You can store the zucchini in the fridge for two or three days.
You can store the zucchini in the fridge for two or three days.
You can store the zucchini in the fridge for two or three days.
You can store the zucchini in the fridge for two or three days.
You can store the zucchini in the fridge for two or three days.
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