Tender, garlicky marinated zucchini sliced paper thin and soaked in a bright olive oil and vinegar marinade with garlic, dried oregano, and a pinch of red pepper flakes. Ready in about 30 minutes of prep with a day in the fridge to let the flavors fully develop.
If you love easy Italian ways to use summer produce, my Zucchini and Corn Fritters are another fast weeknight favorite - and for more ways to preserve summer vegetables, my Easy Pickled Cucumbers use the exact same simple technique.
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- All you need to make the zucchini marinade:
- How Long Can I Marinate Zucchini?
- How to store marinated zucchini? How long do they last?
- Can zucchini be canned?
- Some ways you can enjoy these delicious, easy marinated zucchini summer long:
- Some other easy pickled and marinated recipes:
- Easy Marinated Zucchini (Italian Style Recipe)
The method I'm sharing here today is more of the method that I use to make my marinated cucumbers. All you need are very thinly sliced zucchini and a marinade that comes together in no time! The marinade couldn't be simpler.
You will be making this all summer long and adding them to your salads and bowls. I just adore zucchini, it could even be a slight obsession. And easy marinated zucchini are a TOTAL obsession. Make them and you will understand why!
The zucchini are very thinly sliced (I did it by hand, but feel free to use a mandolin). Next, you then salt them for about 30 minutes.
A very simple marinade is what comes next.
All you need to make the zucchini marinade:
- extra-virgin olive oil (the better the quality the better the marinade)
- white vinegar (you could also use white wine vinegar)
- garlic
- dried herbs (I used dried parsley and sometimes use dried oregano)
- crushed red pepper flakes
Is it a dream come true? You probably have all the ingredients already in your pantry! Right before adding the zucchini to the jars, add the marinade ingredients to a small pot. Bring the marinade to a gentle boil for a few minutes. Set aside until you're ready to pour it over the zucchini.
At about 30 minutes of salting them, you'll see when they look tender and ready. Drain the salty water and gently squeeze out any remaining liquid from zucchini. Add the zucchini to the jars.
Whisk together the marinade and pour it over the zucchini in the jars.
How Long Can I Marinate Zucchini?
It takes a full 24 hours for the zucchini to absorb the delicious marinade. If you have the patience to wait even three days, you'll be pleasantly surprised with it's fantastic flavor! When we make the marinated zucchini there is more eaten than stored in the jars, and I'm sure the same thing will happen when you make it! Slightly addictive!
How to store marinated zucchini? How long do they last?
The marinated zucchini store best in glass jars and also in the refrigerator. In my opinion, keeping them nice and cold in the fridge keeps them with a a little bit of crisp to each bite and the marinade flavor is so fresh. Store them in a mason jar for optimal flavor.
Refrigerate the zucchini for up to a week.
Can zucchini be canned?
My Calabrian mother-in-law does can her zucchini. I can't tell you how many magical jars of her canned zucchini she insisted I take home at the end of a summer visit in Italy. She has her own method and has been doing it for her whole life. These zucchini actually taste almost exactly like Teresa's canned zucchini. She does add her own dried oregano from Calabria. I do have bags of her oregano here and sometimes add it to the marinade (and then it tastes just like hers!). Or I just add dried parsley.
If you read this article from Michigan State University, they explain why the USDA has withdrawn their recommendation on canning zucchini (and summer squash). Pickling and even freezing is what they recommend.
I suggest doubling the recipe and you can give as gift to your favorite neighbor or your brother (my brother loves them!).
Some ways you can enjoy these delicious, easy marinated zucchini summer long:
- a quick snack (my favorite way to enjoy them…right out of the fridge!)
- a fresh summer side dish (think add-on for your grilling condiment tray)
- added to salads (just a few drizzles of the marinade makes the most amazing addition to your salad dressing)
- a summer pasta salad
- top it on your favorite bowl
- summer bruschetta (perfect added on to toasted Italian bread).
Some other easy pickled and marinated recipes:
- Easy Pickled Jalapeños
- Easy Pickled Scotch Bonnet Peppers
- Easy Pickled Cucumbers
- Easy Marinated Mushrooms
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Easy Marinated Zucchini (Italian Style Recipe)
Ingredients
For the zucchini:
- 3 medium zucchini rinsed ends trimmed off
- ½ teaspoon kosher salt
For the marinade:
- 1 ¼ cups white wine vinegar with 5% acidity
- 1 cup pure olive oil
- 5 garlic cloves peeled and left whole
- 1½ teaspoon Kosher salt
- 2 teaspoons dried oregano
- 2 teaspoon dried parsley basil, or oregano (or combo of whatever you prefer)
- 1 teaspoon crushed red pepper flakes
Instructions
For the zucchini:
- Slice zucchini to 1/16-inch thickness on a mandolin or a food processor (I sometimes slice by hand and manage to get it nice and thin, so don't worry if you don't have a mandolin or food processor, just carefully slice by hand).
- In a small bowl, place the zucchini slices and sprinkle on the salt. Mix them together with your very clean hands. Set them aside for about 30 minutes.
For the marinade:
- In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes. When it's boiled for a few minutes, remove pot from the heat.
- Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
- Drain the zucchini in a colander. Gently squeeze out all the liquid. You don't want to break apart the zucchini, so really gently squeeze out the liquid. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about ½ inch of headspace on the top.
- When you have your zucchini ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the zucchini in the jars, being sure to leave that ½ inch of headspace on the top. If you happen to have any marinade leftover, use it in a salad dressing.
- Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to 7 days.
- Be sure to let them marinate overnight before serving. You really want to get the full flavor of the marinade (although they are delicious even right away!). The next day, serve at room temperature.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Slice as thin as you can - a mandolin set to 1/16-inch gives the best texture and the most surface area for the marinade.
- Do not skip the salting step. It removes excess moisture and prevents the finished zucchini from being watery or soggy.
- The longer they marinate, the better. Twenty-four hours is the minimum; three days gives noticeably deeper flavor.
- Any leftover marinade makes an excellent salad dressing or drizzle for grilled vegetables.
- Store in glass jars in the refrigerator for up to 7 days. These are not shelf-stable.
I love zucchini and this marinated recipe looks amazing I will definitely give it a try, thank you for sharing this recipe!
This marinated zucchini is so delicious and easy to make.
This Italian-style zucchini is amazing! I love keeping a batch of these in my fridge.
These came out fantastic. We love them in pasta salad with tortellini!