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.
Ingredients
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
Instructions
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.
Flashback
Another dish with zucchini and one that I love very much: risotto with zucchini, basil, and pine nuts.
Stefan's Gourmet Blog 
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 🙂 !
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That marinated zucchini looks wonderful! I bet the marinade would make a lovely salad dressing after it cooled down.
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Hi Eva, yes that would be a nice dressing. You could also toss the zucchini with the marinade, arugula, and cherry tomatoes to make a salad.
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Made this to wow reviews! While better the second day, first day wasn’t too shabby! A keeper recipe!
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Complimenti x il blog, è molto interessante,queste zucchine le prepari pure io e piacciono tanto.
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Vero che sono più buone il giorno dopo! Dove siete, ancora a casa o già in vacanza?
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Vacanza in settembre: Campania e Sardegna! Questo fine settimana siamo sulla barca in Olanda, vacanze piccole.
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Quindi non passate a trovarci! 😦
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