This amazing marinated zucchini recipe goes well with any dish.

This marinated zucchini recipe is perfect because it is extremely versatile: it can be enjoyed with an Italian bread, on toasts, as a side dish, accompanying your favorite protein or even as a pasta sauce, you choose! It is extremely easy to make, affordable and it is ready in minutes!

Enough chitchat! Here is the recipe!


• 2 medium zucchinis (500 g), thinly sliced
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 liter of cold water
• 1 tablespoon of salt
• A drizzle of extra virgin olive oil
• 75 to 100 ml of extra virgin olive oil
• 3 garlic cloves, finely sliced
• 70 ml apple cider vinegar
• A sprig of fresh rosemary
• 1 teaspoon of salt
• Black pepper to taste
• Extra virgin olive oil to taste - if necessary


  • 1.
    Put the sliced zucchinis in a bowl, add water and salt, and leave to soak for 20 minutes, then drain and pat dry gently, taking care not to break. Reserve.
  • 2.
    In a medium skillet, add the olive oil and and add the zucchinis, stir for apron 5 minutes.
  • 3.
    Remove the zucchini from the skillet, add the onions, sauté for about 5 minutes, add the sliced garlic, sauté for 40 seconds, add the red bell pepper, the fresh rosemary, salt and pepper and stir for 5 minutes more.
  • 4.
    Add the vinegar and the olive oil stir for 2 minutes, turn off the heat and transfer the marinated zucchini into a clean and sterilized jar.
  • 5.
  • 6.
    Replace the fresh herbs with 1 tablespoon of Herbes de Provence.
  • 7.
    If you prefer, finish the antipasto with fresh mint leaves, finely chopped.
  • 8.
    Put the antipasto in the fridge covered with plastic wrap and serve from the next day (for more flavor).
  • 9.
    Serve the marinated zucchini with toast made from thinly sliced ​​Italian bread, or along with your protein of choice or even as a pasta sauce!
  • 10.
    The shelf life in the refrigerator will be up to 15 days.
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