A Classic Italian Marinade for Courgettes.

Courgettes with Italian Marinade

London, 10th August 2013 – Our allotment is finally full of vegetables and fruits. It was very hard work to prepare the ground and then cultivate, weed and water the plot. I feel very happy when I look at the results of our work.

Courgettes are often abundant in allotments and this is my favourite recipe. You can use marinated courgette slices in many different dishes. I serve them room temperature, either as an antipasto (starter) with bruschetta, as a side dish or as a main. Try them combined with fresh mozzarella cheese, or add a little more chopped parsley and oil and make a quick pasta dressing!

If you wish to make a healthier version try to grill or barbecue the courgette slices.

Recipe with step by step pictures

Zucchine Marinate

(Marinated Courgettes)



  • 1 kg courgette (I used two large courgettes)
  • 2- 3 tbsp extra virgin olive oil for cooking the courgette
  • 2 tbsp extra virgin olive oil for the marinade
  • 1tbsp white vinegar
  • 15 g flat leaf parsley, chopped roughly
  • 1 large garlic cloves, minced
  • sea salt

You also need:

  • a large baking tray (26 x 37cm)
  • non-stick baking paper.

Method (for a printable version, please scroll down to the bottom):

Preheat the oven to 220˚C (I used the fan-assisted mode) and line a large baking tray (26 x 37cm) with non-stick baking paper.

Marinated courgettes

Wash and cut the courgettes lengthwise into 5mm-thick slices.

Marinated COurgettes

Heat the oil in a large frying pan (the oil needs to be very hot!). Add the sliced courgettes and fry for about 2 minutes on each side.

Courgettes Marinated

Transfer the slices to the lined baking tray and bake in the oven for 15 minutes or until golden and crisp.

Courgettes Marinated

Remove the courgette slices from the oven and set aside to cool.

Marinated Courgettes

Meanwhile prepare the marinade. Combine the oil, vinegar, sea salt, parsley and garlic in a bowl.

Marinated Courgettes

Arrange a layer of courgette slices onto a large plate, and then pour over half of the marinade. Top with another layer of courgette slices and spread the remaining marinade over it.

Cover and refrigerate overnight. Serve as an antipasto (starter) with bruschetta or add to pasta.


Marinated Courgettes

Click the picture for a printable version of Marinated Courgettes recipe!

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10 Responses to A Classic Italian Marinade for Courgettes.

  1. This sounds wonderful Rita, I will have to try this!

  2. Che buone le zucchine marinate. Le faccio spesso anch’io. Rieccoci di ritorno a settembre con la scuola. Ti diro’ che mi pesa un’po ricominciare. La cosa piu’ bella e’ preparare e mangiare cose buone. Spero che hai fatto delle buone vacanze. Un abbraccio!

  3. I simply adore courgettes, what a delicious way of eating them my friend 😀


  4. WOW! I love that! We just put courgettes on the BBQ! The next ones will be like this.
    I’m sure we will love it!

  5. Hi Rita,
    This looks so simple and delicious! Have to try it soon!

  6. Adri says:

    What a wonderful way to this great summer veg. Have you ever used agrumato oils for this? I have used a lemon one and one with lemon and herbs – both are delightful used in preparations like this. Summer vegetables are great!

  7. andreamynard says:

    So pleased to see a new, delicious way to use courgettes – i have a glut too! Looks lovely Rita, planning to try very soon. Assume you would serve with mozzarella, not cook with it?

  8. Choclette says:

    Oh what a lovely idea for courgettes. Like you, our courgettes are finely starting to fruit. We’ve been waiting for so long as we were late in getting them planted, but suddenly, we have oodles of them.

  9. It looks so good and sounds super healthy.

  10. This is one of my favourite summer veggies. They are really tasty when they are in peak season. Thank you for sharing the marinade.

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