Marinated zucchini can be served either as a starter or as delicious side dish. It is  a tasty and fragrant summer dish that can be offered throughout the year, since zucchini are easily found even in the middle of winter. Our recipe is traditional in the area of Rome and Lazio, where the combination “Garlic & Vinegar” is always appreciated.


  • 400 g zucchini
  • 2 garlic  cloves
  • 60 ml of wine vinegar
  • 5 tablespoons extra virgin olive oil
  • parsley
  • seed oil


  1. Clean the zucchini, cut into discs or thin slices and fry them in seed oil
  2. Drain as soon as they start to brown, dry up the excess oil with kitchen paper and place in a serving dish
  3. Pour the extra virgin olive oil in a pan over low heat (the oil should be hot, but should not fry) to color the sliced garlic cloves
  4. When they have colored add the vinegar and a tablespoon of parsley, stir a few seconds and turn off the fire
  5. Pour the marinade sauce still hot on the zucchini, season with salt, mix and then leave to marinate for 2-3 hours or more (ideally overnight) turning them several times
  6. They should be served at room temperature or slightly cooled
(Visited 31 times, 3 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *