Marinated Zucchini (Zucchine marinate)

This is a very simple recipe that I found in the Italian book “Le ricette di Osterie d’Italia”. The zucchini are boiled in the marinade and then left to cool. It can served as part of a spread of antipasti, or as a contorno (side dish). I wasn’t doing a whole antipasti spread, but added some quick pan-fried shrimp to serve as antipasti. This is one of those recipes that is better the next day after it has spent a night in the refrigerator.


Serves 6

1 kilo (2.2 lbs) zucchini

3 garlic cloves

1 onion

fresh basil

120 ml (1/2 cup) dry white wine

120 ml (1/2 cup) white wine vinegar

240 ml (1 cup) extra virgin olive oil

2 tsp table salt

4 cloves


Cut the ends off the zucchini and discard. Chop the zucchini into bite-size pieces, and place them in a pot.

Thinly slice the onion, and add to the pot.

Slice the basil. Mince the garlic, or leave the cloves whole if you want to discard them later. Add cloves, basil, and garlic to the pot.

Add the olive oil.

Add the white wine and vinegar.

Add the salt, then stir until everything is well mixed.

Cover and bring to a boil. Boil for 5 minutes.

After 5 minutes, turn off the heat, remove the cover, and allow to cool in the pot.

Remove the cloves and garlic (if left whole) before serving, but leave them in if you are going to store the zucchini in the refrigerator so they can provide more flavor.

Serve with more fresh basil.


Another dish with zucchini and one that I love very much: risotto with zucchini, basil, and pine nuts.

8 thoughts on “Marinated Zucchini (Zucchine marinate)

  1. Love both zucchini and your recipe . . . and tho’ have prepared and eaten a variety of vegetables similarly prepaed zucchini have never entered the equation ! Shall make it for the weekend and can see myself using it in a number of ways . . . perhaps even in a wrap with a ‘plain’ protein 🙂 !

    Liked by 1 person

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