This recipe for Marinated Grilled Zucchini ribbons is one of the best Italian appetizers. Grill a mixture of green and yellow zucchini, then marinate in a tasty white wine vinaigrette to create an easy summer appetizer that everyone will love.
One of the best things about summer is the abundance of fresh produce. During this time of year, farmers’ markets overflow with local fruits and vegetables.
Garden fresh zucchini, one type of summer squash, is a vegetable easily available during the warmest months of the year.
There’s no end to the variety of sweet and savory zucchini recipes, from zucchini bread and muffins to side dishes like sautéed zucchini to main entrees, including frittata and zucchini lasagna rolls. You can also make a tasty pizza with zucchini!
As you can see, zucchini may be used in various recipes, but it also makes an excellent addition to your Italian appetizer platter.
If you’re looking for an impressive but easy appetizer to serve at your next get-together, look no further than this grilled zucchini recipe.
Ribbons of zucchini are quickly grilled and then marinated in a white wine vinaigrette with fresh herbs, resulting in a dish that is equal parts healthy and flavorful.
This dish can be made ahead of time and served at room temperature. It makes a great addition to your antipasto platter.
Here’s how to make it and take advantage of zucchini season!
Jump to:
Slice, Salt, Dry and Grill the Zucchini
Wash 2-3 small to medium zucchini, about one pound, under cool running water. Dry with a tea towel. There’s no need to peel or seed the zucchini for this recipe.
Trim the ends. Then, using a mandoline, or a sharp knife, slice the zucchini lengthwise into ⅛-inch thick slices. Transfer the slices to a bowl and sprinkle with ¼ teaspoon of kosher salt.
Then, gently toss them together. Transfer to a colander set over a bowl. Allow at least 30 minutes for the salt to draw out any extra moisture from the sliced zucchinis.
To prep ahead: Cover lightly with plastic film and chill overnight in the refrigerator to prepare ahead of time. Bring to room temperature before continuing with the recipe.
Remove the zucchini slices from the colander and place them on paper towels. Gently pat dry the top with another paper towel. You can also use a tea towel.
Place zucchini in a large bowl and toss with 2 tablespoons of olive oil, ensuring the zucchini slices are well coated. Preheat an indoor grill pan to medium heat.
Grill the zucchini slices for 3-4 minutes per side or until wonderful grill marks appear and the zucchini is slightly softened. An outdoor grill can also be used.
Instructions
In a small bowl, combine 4 thinly sliced garlic cloves, with 2 tablespoons of chopped fresh parsley (Italian flat-leaf), 2 tablespoons of hand-torn fresh basil, and 2 tablespoons of white wine vinegar.
Alternate a single layer of the grilled vegetable with this simple marinade in a large shallow baking dish. Pour the remaining marinade over the top. Cover and set aside for at least 30 minutes.
To prep ahead: Cover lightly with plastic film and chill overnight in the refrigerator to prepare ahead of time. Bring to room temperature before continuing with the recipe.
When ready to serve, toss the sliced zucchini gently and taste to adjust seasonings for salt and black pepper.
Transfer to a serving platter, garnish with fresh basil and enjoy.
Tips
- When purchasing, look for firm zucchinis, about the same size, with no blemishes. Smaller zucchini are usually more tender and flavorful with fewer seeds than their larger counterparts.
- A mandolin slicer is the easiest and most precise method to slice zucchini.
- Salting and placing the zucchini in a colander helps remove some excess moisture; do not skip this step. Toss them around once or twice so that the liquid drains.
- This recipe will work on an outdoor grill or an indoor grill pan.
- The garlic may be minced, chopped, or kept whole depending on your preferences.
- Hand tearing fresh basil leaves instead of chopping with a knife prevents the edges from turning black.
- You will want to marinate the zucchini for at least 30 minutes so that it can absorb all the delicious flavors.
FAQ
Yes, this delicious recipe can use any type of summer squash. Zucchini, yellow squash, or a combination of both would work great.
The key to grilling zucchini and keeping them crisp is not overcooking it. Zucchini is a delicate vegetable and only needs a few minutes on each side over medium-high heat. You want them to be slightly charred on the outside but tender on the inside. The longer it grills, the more likely it is to have a soggy texture.
To prevent the zucchini slices from sticking to the grill, make sure to properly coat your zucchini ribbons with oil. This will help to create a barrier between the zucchini and the grill grates.
This delicious zucchini recipe is best enjoyed when freshly made, but leftovers can be stored in an airtight glass container in the fridge for up to three days. Bring to room temperature before serving.
Serving Suggestions
With just a few simple ingredients, you can have this delicious appetizer on the table in no time. Grilled zucchini also makes a perfect side dish, healthy and flavorful. It is also a wonderful component to use in other dishes.
Here are some ideas:
- Add grilled zucchini to your favorite Italian salad for a bit of smoky flavor.
- Slice open warm focaccia and add marinated grilled zucchini for a delicious and easy sandwich.
- Make a delicious and light meal from grilled zucchini, mozzarella, and pesto on a piadina.
Antipasto Platter Ideas
Grilled zucchini is a great addition to your Italian appetizer spread. Serve with other grilled vegetables, roasted eggplant caponata, grilled radicchio, or roasted peppers. It also goes well with marinated mozzarella and cast iron focaccia.
Giardiniera
Giardiniera is another great option to add to your simple antipasto platter. This mix of pickled vegetables, like carrots, celery, and peppers is always a hit.
And don’t forget to include grilled eggplant and marinated olives! These are always a welcome addition to your Italian antipasto tray.
Recipe origins
If you have visited here before, I’m sure you’ve noticed that I am a huge fan of easy appetizer recipes and zucchini, although I admit that it is no match for my love of ricotta and cavatelli.
Throughout the summer months, my mom made many variations of marinated zucchini. Some with oil, some without, some cooked, some raw. No matter the variation, all delicious.
Do you have a preferred recipe for marinated zucchini? Leave a comment below. I would love to hear about it.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
If you haven’t already joined, here is the link to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free!
★★★★★ If you have made this recipe for Grilled Zucchini, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Marinated Grilled Zucchini: Easy Italian Appetizer
WANT TO SAVE THIS RECIPE?
Enter you email below and I’ll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Ingredients
Zucchini:
- 1 pound zucchini 2-3 small to medium, about 6 ounces each (175 grams)
- ¼ teaspoon salt
- 2 tablespoons olive oil
Marinade:
- 4 cloves garlic thinly sliced
- 2 tablespoons Italian parsley fresh, chopped
- 2 tablespoons basil fresh, hand torn
- 2 tablespoons white wine vinegar
- salt and pepper to taste
- fresh basil to garnish
Instructions
Prep the zucchini:
- Using a mandoline, slice into ⅛-inch thick. Place these zucchini strips in a bowl and sprinkle with ¼ teaspoon of salt. Toss together, then transfer to a colander placed over a bowl. Allow 30 minutes for the salt to draw out the excess moisture from the sliced zucchinis.
- Place a clean kitchen towel on the countertop. Remove the zucchini ribbons from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.
- Transfer to a large bowl and toss with 2 tablespoons of olive oil. Preheat indoor or outdoor grill to medium heat. Grill the zucchini ribbons for 3-4 minutes per side or until grill marks appear.
Combine with marinade:
- In a small bowl, combine the thinly sliced garlic cloves, with chopped Italian flat-leaf parsley, the hand-torn fresh basil, and the white wine vinegar.
- Layer the grilled zucchini with this simple marinade in a large shallow glass dish. Cover and set aside for at least 30 minutes at room temperature.
- When ready to serve, toss together gently and taste to adjust seasonings for salt and pepper.
- Transfer to serving dish, and garnish with fresh basil.
- Serve and enjoy!
Video
Notes
- When purchasing, look for firm zucchinis, about the same size, with no blemishes. Smaller zucchini are usually more tender and flavorful with fewer seeds than their larger counterparts.
- A mandolin slicer is the easiest and most precise method to slice zucchini.
- Salting and placing the zucchini in a colander helps remove some excess moisture; do not skip this step. Toss them around once or twice so that the liquid drains.
- This recipe will work on an outdoor grill or an indoor grill pan.
- The garlic may be minced, chopped, or kept whole depending on your preferences.
- Hand tearing fresh basil leaves instead of chopping with a knife prevents the edges from turning black.
- You will want to marinate the zucchini for at least 30 minutes so that it can absorb all the delicious flavors.
Nutrition
WANT TO SAVE THIS RECIPE?
Enter you email below and I'll send the link to your inbox.
PLUS, be the first to get newly published recipes!
Val
I love how easy this grilled zucchini recipe is to make! It also tastes great! Thanks for another great recipe Maria!
Maria
It really is a family favourite recipe! Thanks Val !