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3.93 from 14 votes

Easy Marinated Zucchini

These Easy Marinated Zucchini are the perfect snack, salad topper, bowl mix-in, or side dish to any meal! They are made with white vinegar, really great extra virgin olive oil, garlic, dried herbs, and spices. Comes together in no time and will stay fresh all week in the fridge.
Prep Time30 minutes
Servings: 3 half pint jars
Author: Lora

Ingredients

For the zucchini:

  • 3 medium zucchini rinsed ends trimmed off
  • ½ tsp 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
  • 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 1/2 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 1/2 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.