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See 5 recipes Download free cookbookGrilled Zucchini Antipasti with Lemon and Herbs
Grilled Zucchini Antipasti
Tender charred zucchini rests in a bright lemon, garlic, and herb marinade for an easy Italian-inspired appetizer that is equally good warm or at room temperature.
Prep Time:20 minCook Time:15 minTotal Time:35 minServings:6Difficulty:Easy
Antipasti often rely on a few well-handled vegetables, and zucchini is especially receptive to this treatment. Searing the slices over high heat gives them smoky edges while keeping the centers supple enough to absorb the dressing.
A mixture of lemon juice, extra-virgin olive oil, garlic, capers, basil, and parsley supplies acidity, salinity, and freshness without overwhelming the zucchini. Red pepper flakes are optional, but a small amount adds a pleasant warmth rather than obvious heat.
The platter can be served after a short rest or prepared several hours ahead. Bring chilled zucchini back toward room temperature before serving so the olive oil loosens and the herbal aromas become more pronounced.
Serve the antipasti with crusty bread, tuck it beside grilled fish, or include it on a larger spread with olives and cheese. Spoon the marinade from the platter over each portion; it is an essential part of the dish rather than a garnish.
Nutrition (per serving)
Calories:145 kcal
Protein:2 g
Carbs:8 g
Fat:12 g
Directions
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1
Trim the zucchini and yellow squash, then slice them lengthwise into 1/4-inch planks. Arrange the planks on a tray and pat both sides dry with a clean towel.
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2
Whisk 1/4 cup olive oil with the lemon juice, lemon zest, garlic, capers, parsley, red pepper flakes, 1/2 teaspoon salt, and the black pepper in a wide shallow dish.
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3
Heat a grill pan or outdoor grill over medium-high heat until a drop of water sizzles immediately. Brush the squash lightly with the remaining olive oil and season with the remaining salt.
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4
Grill the squash in a single layer, working in batches, for 2 to 3 minutes per side until distinct char marks form and the centers bend without falling apart.
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5
Transfer each hot batch directly into the lemon-herb marinade. Turn the pieces gently so both sides are coated, taking care not to tear the softened squash.
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6
Let the zucchini rest in the marinade for 15 minutes, turning it once halfway through. Fold in most of the torn basil during the final 5 minutes.
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7
Arrange the zucchini in loose overlapping folds on a serving platter. Spoon the capers and remaining marinade over the top, scatter with the reserved basil, and serve warm or at room temperature.
Ingredients
- Medium Green Zucchini:3 pieces
- Medium Yellow Summer Squash:2 pieces
- Extra-Virgin Olive Oil, Divided:1/3 cup
- Fresh Lemon Juice:3 tablespoons
- Finely Grated Lemon Zest:1 teaspoon
- Garlic, Finely Grated:1 clove
- Capers, Drained:1 tablespoon
- Fresh Basil Leaves, Torn:1/4 cup
- Fresh Flat-Leaf Parsley, Chopped:2 tablespoons
- Kosher Salt:1 teaspoon
- Freshly Ground Black Pepper:1/2 teaspoon
- Red Pepper Flakes:1/4 teaspoon
Tips & Notes
- Cut the squash to an even thickness so every piece softens at the same rate.
- Do not crowd the grill; open space lets moisture escape and encourages browning.
- Refrigerate leftovers for up to 3 days and let them stand at room temperature for 20 minutes before serving.
