Marinated Zucchini

This garlicky zucchini makes a nice accompaniment to grilled meats. It keeps well in the refrigerator, and is delicious on sandwiches or with pasta.

Serves: 6Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 6


  • ¾ cup olive oil, divided
  • 4 large zucchinis, sliced diagonally into thin slices
  • 4 cloves garlic, minced
  • 2 Tbsp. vinegar
  • ¼ tsp. red pepper flakes
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper


  • Heat 4 tablespoons olive oil in a large skillet. Add the zucchini slices and the garlic and cook until zucchini is lightly browned about 3–4 minutes. Remove from heat.
  • Place zucchini slices in a bowl, add remaining ingredients, and mix well.
  • Store zucchini in a small enough container so that it is completely covered in olive oil. Refrigerate overnight before serving.