Easy Zucchini Antipasti
Zucchini antipasti is the perfect side dish or simple snack in the summer months when zucchini is in peak season and has the best flavor. This flavorful recipe is one of many different ways to use up an abundance of zucchini and is both vegan and gluten-free.
Ingredients
- ½ cup olive oil
- 3 garlic cloves peeled and smashed
- 1½ pounds zucchini sliced into roughly ¼ - ½ inch rounds
- kosher salt to taste
- 1 tablespoon balsamic vinegar
- fresh basil leaves
- freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a high-walled Dutch oven pot over medium low heat. Add the smashed garlic cloves and cook for about 10-15 seconds stirring often so it doesn’t burn. Remove them from the oil and discard.
- Increase to medium heat and add the sliced zucchini. Cook on each side for 3-5 minutes or until starting to turn golden brown. Remove from the pot with a slotted spoon, shaking off any excess oil, and add it to a serving bowl. Sprinkle the cooked zucchini with a pinch of salt. Continue this process until you've cooked all the zucchini.
- Spoon over a few tablespoons of olive oil from the pot (that was used to cook the zucchini). Along with a splash of balsamic vinegar, freshly cracked black pepper, and fresh basil leaves.
Notes
See the blog post for helpful tips, storage, serving ideas, and FAQs.