Traditional, Easy Marinated Zucchini Antipasti

Marinated and fried zucchini slices with brown pan marks and green herbs on a black plate with sliced bread around one side.

5 from 2 votes

Traditional, Easy Marinated Zucchini Antipasti

A super easy, tasty and even healthy appetizer, this Italian zucchini antipasti pairs well with bread, grissini, olives, meats or cheeses. A perfect addition to your favorite grazing board! This only takes 15 minutes of hands on time and can be prepped ahead.

Prep Time5

Cook Time10

Total Time45

Course: Appetizer, Vegetable

Cuisine: Italian

Diet: Gluten Free, Low Calorie, Vegan

Keyword: Courgette antipasti, marinated zucchini, vegan antipasti, zucchini antipasto

Servings: Servings

Calories: 96kcal

Author: Sabrina Currie

Ingredients

1 lb Zucchini Squash 450 grams
¼ c Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
1 clove Garlic, minced
¼ c Mint + Parsley ¼ cup gently packed, fresh herbs total
¼ teaspoon Red Pepper Flakes
¾ teaspoon Salt
½ teaspoon Ground Black Pepper

Instructions

Reserve some herb leaves for garnish and finely chop the rest of the herbs. Combine all ingredients except zucchini in a medium sized bowl. Whisk well and set marinade aside.
Wash zucchini and trim stem and blossom end off. Slice diagonally to make ovals. Add slices to the marinate and toss well. Let sit to marinate for at least 15 minutes or up to 4 hours.
Heat a non stick frying pan over medium heat. Once preheated, add zucchini slices in a single layer to the pan. (No additional oil is needed.) Fry until spots start to get golden brown and the zucchini is softening. Flip and fry other side until zucchini is as soft as you like. Approximately 4-5 minutes per side.
Remove from pan and serve warm or at room temperature.

Notes

Finished zucchini antipasti will last well in the fridge for up to 5 days. Remove from fridge and bring to room temperature or warm gently in a pan before serving.

Do not freeze leftovers.

Nutrition