Zucchini Antipasti Vegetables
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find the simple zucchini antipasti recipe in this article.
This simple vegetable is served cooked, cold or tempered, or at least marinated in olive oil.
You can prepare zucchini in many different ways, you can find warm zucchini vegetables elsewhere.
To make it exciting for you, I used round zucchini, it works just as well with the long ones.
Fried or grilled zucchini can be prepared well in advance and served as an antipasti.
I wish you fun tasting it and good luck in the kitchen later!
Table of Contents
1. Recipe Zucchini Antipasti
You can find the antipasti recipe below.
Please note my cooking tips after the recipe.
Fancy a kitchen get-together?
You send cooking questions and kitchen gossip via the comment function at the bottom of the page.
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for marinated zucchini vegetables Italian style as antipasti.
|3||Pinches||black ground pepper|
|3||Pinches||brown can sugar|
Wash the courgettes thoroughly under cold running water.
Drain the courgettes and place them ready on the cutting board.
Halve the zucchini, cut a long zucchini into slices.
You can find more types of cuts under heading 3. Zucchini Antipasti Italian.
Cut the courgettes into crescents and heat a pan on the stove to fry.
Fry the zucchini pieces in a hot pan with a little oil.
You can use a ridged skillet to create a grill pattern on the vegetables.
I mostly use my copper pan , it conducts the heat optimally.
Season the zucchini with salt, pepper and a little sugar to taste.
Cook the vegetable slices until al dente, then place on a plate.
Drizzle the zucchini antipasti with olive oil, add thyme to taste and serve with balsamic vinegar.
I have prepared an idea for a sophisticated antipasti plate for you elsewhere on the food blog.
The antipasti page 🙂 is also my category page for the wonderful vegetables.
The vegetables are suitable for a quick lunch, as an appetizer or for brunch with friends, for summer barbecues and for dinner with friends or for two.
2. Calories And Nutritional Values
As usual, you can find the precisely calculated nutritional values for the zucchini and vegetable antipasti in the table below.
3. Italian Zucchini Antipasti
In Italy, zucchini vegetables are fried or grilled before pickling.
The vegetables are then left to cool, seasoned with salt and pepper and marinated in olive oil.
You can often find pickled, oblong, grilled zucchini slices in Italian delicatessens.
Vegetables preserved in oil have a longer shelf life, more on that later.
Zucchini comes in round and oblong shapes.
I cut the round zucchini into crescents.
Oblong slices or other shapes are ideal for oblong zucchini.
Below are some tips for cutting zucchini
Italian antipasti taste a little different depending on the type of cut.Antipasti cutting tip from chef Thomas Sixt
4. Marinate Zucchini Antipasti
For fresh antipasti that we want to serve right away, we marinate the prepared courgettes with a little olive oil.
For a shelf life of up to four days, in the refrigerator, you can cover the vegetables with olive oil.
You can use a storage jar with a lid:
Place the cooled vegetable slices or pieces in the tin, then cover with oil.
I also put a foil on the oil.
The foil covers the last layer of vegetables, so no air can get to the vegetables and they can be kept longer.
Pieces of vegetables sticking out of the oil can go moldy after a few days.
That would be a real pity and would certainly not make us happy.
In addition to oil, thyme can also be used as a supplement.
I always sprinkle some dried or fresh thyme on top of the vegetable layers.
I only add balsamic vinegar on the plate.
Use a high-quality Aceto Balsamico Tradizionale, it just tastes heavenly 🙂
My Balsamic Cooking Box is a fitting recommendation.
You can easily expand your supply of high-quality vinegars.
Try an Aceto Balsamico Tradizionale with the zucchini antipastiBalsamic vinegar tip from chef Thomas Sixt
5. Preserve Zucchini Antipasti
Putting the zucchini in oil basically keeps them for a few days.
For a short shelf life, it is sufficient to pickle zucchini in oil after cooking.
For a longer shelf life of over four weeks, I put the briefly grilled, thicker slices in clean glasses.
Please clean the glasses beforehand with vinegar essence, rinse with hot water and dry.
When the zucchini pieces are nice and tight, I fill the jar with oil.
You could add thyme and rosemary, bay leaf and peppercorns or some chili to taste.
Then I close the jars with clean lids.
I then place the filled vegetable jars on a deep baking tray in the oven.
Next, I pour boiling water from the kettle into the baking tray and let the jars boil for a good hour at 90°C.
I then quickly take the glasses out of the oven and let them cool down.
The carrot jars can be stored in the pantry or in the cellar for about 3 months.
6. Frequently Asked Questions About Zucchini Antipasti
I have put together the most important cooking questions answered below:
Can I cook the zucchini vegetables on the grill?
You can cook the vegetable slices on a charcoal grill or on an electric grill and marinate them afterwards.
Can I prepare zucchini in the oven?
You can spread zucchini slices on the baking sheet or oven rack, then drizzle with olive oil and season with salt, pepper and sugar.
Cook the zucchini slices in the oven, grill level, on the top shelf.
Should I serve antipasti vegetables cold?
Arrange the vegetables from the refrigerator on a plate and let them temper at room temperature for 30 minutes. The vegetables will taste better.
Would you recommend using yellow zucchini for antipasti?
Yellow zucchini is a great idea for an exciting antipasti vegetable.
7. More Antipasti Recipe Ideas
For a nice antipasti combination you will find more great ideas here in the food blog.
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!