With only a handful of ingredients and very little time you can transform zucchini into this simple, flavorful dish. Enjoy grilled zucchini with mint and vinegar as antipasto or a side dish along with grilled fish or meat.
This Sicilian style grilled zucchini with mint, vinegar and garlic is incredibly flavorful. If you haven't tried it before, zucchini and mint are the perfect pairing.
This dish is very similar to the Neapolitan zucchini alla scapace, however this version is grilled instead of fried.
If you're looking for a quick and easy way to use up an abundance of fresh garden zucchini, you'll love this recipe.
Grilled zucchini with mint and vinegar may be served as antipasto (appetizer) or a side dish along with grilled fish or meat. It is best enjoyed at room temperature which means it can be prepared in advance.
List of Ingredients
- Zucchini: medium sized zucchini as large ones tend to have too many seeds in the center
- Olive oil
- White wine vinegar
- Garlic clove
- Fresh mint leaves
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat your grill.
- Wash the zucchini, dry them and trim off both ends.
- Slice into ¼ inch slices. Do not slice too thin. I managed to get 16 slices in total.
- Brush both sides with olive oil.
- Grill on both sides until tender but not mushy, about 3-4 minutes per side.
- In a small bowl stir together olive oil, vinegar, crushed garlic clove and salt.
- Place zucchini in a medium sized bowl, pour the dressing over the slices and toss to coat. I use my hands to gently toss the zucchini.
- Plate the zucchini slices and pour the remaining vinaigrette over them. Top with mint leaves.
- Let sit at room temperature for an hour before serving.
Recipe Notes
Use an indoor grill, a grill pan or broil the zucchini in your oven until tender, about 4-5 minutes per side.
If you don't have access to or you're not a fan of mint, replace with fresh basil.
-Serve as antipasto or a side dish.
-The recipe may be multiplied as needed to feed a crowd or use up an abundance of zucchini from your garden.
Keep leftovers refrigerated for up to 3 days. Bring to room temperature before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more delicious Italian zucchini recipes!
- Crispy Italian Zucchini Fritters
- Spaghetti with Zucchini
- Baked Cheesy Zucchini Frittata
- Prosciutto and Cheese Zucchini Rollups
- Pasta with Zucchini and Mushrooms
- Baked Parmesan Zucchini Crisps
- Zucchini Ricotta Meatballs
- Herb and Garlic Marinated Roasted Vegetables
Grilled Zucchini Recipe
Ingredients
- 2 medium zucchini
- 3 tbsp. olive oil divided
- 2 tbsp. white wine vinegar
- 1 clove garlic crushed
- ½ teaspoon salt to taste
- handful fresh mint leaves
Instructions
- Preheat your grill.
- Wash the zucchini, dry them and trim off both ends. Slice into ¼ inch slices. Do not slice too thin.
- Brush both sides with 1 tbsp. of olive oil. Grill on both sides until tender but not mushy, about 3-4 minutes per side.
- In a small bowl stir together the remaining olive oil, vinegar, crushed garlic clove and salt. Place zucchini in a medium sized bowl, pour the vinaigrette over the slices and toss to coat. I use my hands to gently toss the zucchini.
- Plate the zucchini slices and pour the remaining vinaigrette over them. Top with mint leaves.
- Let sit at room temperature for an hour. You may keep or remove the crushed garlic before serving.
Notes
-The recipe may be multiplied as needed to feed a crowd or use up an abundance of zucchini from your garden. Storage Keep leftovers refrigerated for up to 3 days. Bring to room temperature before serving.
Ettore
I prepared this last evening along with grilled chicken. Loaded with flavor and so easy to prepare. Always looking for new ways to offer zucchini.
Thank you.
Nadia
Hello Ettore, thank you very much for your feedback. So glad you enjoyed this simple recipe!