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    Home » Recipes » Appetizers

    Published: Mar 3, 2015 · Modified: Aug 26, 2015 by Bridget · This post may contain affiliate links · 2 Comments

    Grilled Zucchini

    Grilled zucchini-3

    Here's another simple but delicious dish we enjoyed while we were on our COOKING ADVENTURE IN ABRUZZO.

    It's a very common dish in Italy -- at least in the area where we live.  It's served as an "antipasti" (starter) in restaurants, but Jeff and I could make a meal out of this grilled zucchini, some mozzarella di bufala, a hunk of fresh, chewy bread and a generous glass of red wine.

    Bon appetit!

    Grilled Zucchini

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    Grilled Zucchini
    Serves 4
    Prep time 15 minutes
    Dietary Vegan, Vegetarian
    Meal type Appetizer
    The combination of roasted zucchini and extra virgin olive oil is a definite palate pleaser! This is a fast and easy recipe to put together. The dish can be served room temperature or straight from the fridge. This is a great, healthy appetizer!

    Ingredients

    • 2 Medium zucchini (thinly sliced - ¼ inch or thinner)
    • 1 Clove garlic (thinly sliced)
    • 1 Tablespoon fresh Italian parsley (minced)
    • extra virgin olive oil
    • Splash white wine vinegar
    • 2 Teaspoons fresh oregano (chopped) (optional)

    Note

    Make sure to use Extra Virgin Olive Oil here.  The flavors of roasted zucchini together with a good-quality olive oil are pure heaven! This same recipe can be used with grilled eggplant and also thinly-sliced and grilled pumpkin.

    Directions

    Step 1
    Grill both sides of zucchini slices until nicely marked. A nice, hot, cast iron grill pan on your stove top works really well for this, or you can fire up the grill.
    Step 2
    In shallow dish, place a layer of grilled zucchini. Top with a sprinkling of garlic and parsley and oregano (if desired). Drizzle a little olive oil, splash the teeniest amount of white wine vinegar (maybe ¼ teaspoon). Repeat the layers until all zucchini is used.
    Step 3
    Cover and allow the flavors to "marry" for at least 45 minutes.
    Step 4
    This dish is best served at room temperature, but is also delicious straight out of the fridge!

    Be sure to share!

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    Reader Interactions

    Comments

    1. Bridget says

      January 01, 2017 at 2:26 pm

      .
      Reply

    Trackbacks

    1. Winter Cheeseboard 101 - The Recipe Wench says:
      December 31, 2016 at 9:33 pm
      […] increase the number of people it would serve, I could have easily added containers full of grilled zucchini, or this side dish of red peppers, onions and […]
      Reply

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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