In the peak of summer, when vibrant produce is abundant and flavors are at their freshest, this antipasti zucchini recipe is my ultimate go-to. With its simple yet exquisite preparation, I can effortlessly marinate succulent zucchini slices in a flavorful marinade, then sizzle them to perfection on the grill. Topped with tangy Feta cheese, toasted pine nuts, and a burst of citrus, each bite is a celebration of the season's bounty, making it a quintessential dish for warm gatherings and al fresco dining.
Antipasti zucchini, a traditional Italian appetizer, showcases the essence of Mediterranean cuisine with its simple yet vibrant flavors. Grilled zucchini slices, adorned with tangy Feta cheese, aromatic garlic, toasted pine nuts, and a burst of citrus, offer a delightful start to any meal or gathering, embodying the spirit of fresh, seasonal ingredients.
This was inspired by my grilled onions and peppers, and pairs well with my grilled chicken thighs. If you love this, also try my Zucchini Couscous, Crispy Fried Eggplant and serve this with my Ciceri e Tria.
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🌟 Why You'll Love this Recipe
- Light and Refreshing: This recipe offers a palate-pleasing, light, and refreshing taste, perfect for a summer day's meal.
- Easy Preparation: Quick and simple to make, it's the ideal choice for hassle-free cooking on hot summer days.
- Authentic Italian Flavors: With its genuine Italian flavors, it brings the taste of Italy straight to your table.
🥘 Ingredients
These ingredients were chosen to create a vibrant and flavorful antipasti dish that celebrates the freshness of summer produce. Zucchinis provide a mild base while Feta cheese adds a tangy contrast. Pine nuts offer a nutty crunch, complemented by the aromatic garlic, zesty lemon, and a touch of heat from the red chili. Fresh mint adds a refreshing herbal note, tying all the flavors together harmoniously.
- Zucchini
- Feta cheese
- Pine nuts
- Olive Oil
- Garlic clove
- Lemon
- Salt and Pepper
- Fresh Mint
- Small Red Chili
See recipe card for quantities.
🔪 Instructions
Step 1: Roast the Pine Nuts. Preheat the oven to 350°F. Spread pine nuts on a baking sheet and roast for 8-10 minutes until golden brown. Set aside to cool.
Step 2: Prepare the Zucchini. Cut zucchinis into ¼ inch thick slices. Season with salt, pepper, and mix with olive oil and chopped garlic.
Step 3: Cook the Zucchini. Heat a grill pan or outdoor grill. Grill zucchini slices for 3-5 minutes until tender and grill marks appear. Mix with chopped red chili and lemon zest.
Step 4: Assemble and Serve. Arrange grilled zucchini on a dish. Sprinkle with crumbled feta cheese, roasted pine nuts, and fresh mint. Drizzle with lemon juice and remaining olive oil. Serve warm or at room temperature.
👩🏼🍳 Chef's Tip
- For even more flavor, marinate the zucchini slices in the olive oil, garlic, salt, and pepper mixture for about 15-30 minutes before grilling. This allows the flavors to infuse into the zucchini, resulting in a more flavorful dish.
📖 Substitutions & Variations
- Dairy-Free Option: Instead of Feta cheese, you can use dairy-free alternatives such as vegan feta cheese or a tangy tofu feta. These alternatives provide a similar texture and flavor to antipasti zucchini without dairy.
- Protein Variation: Add protein to the dish by incorporating grilled chicken or shrimp alongside the zucchini. Season the protein with similar herbs and spices used for the zucchini for a cohesive flavor profile.
- Citrus Variation: Enhance the citrus flavor by using orange or lime zest and juice instead of lemon.
🍴 Equipment
- Oven
- Baking sheet
- Grill pan or outdoor grill
- Mixing bowl
- Serving dish
💭 Recipe FAQs
Yes, you can substitute Feta cheese with other crumbly cheeses like goat cheese or even ricotta salata. Each cheese will bring its unique flavor profile to the antipasti zucchini, so feel free to experiment based on your preference.
Absolutely! If you don't have access to a grill pan or outdoor grill, you can cook the zucchini slices in a skillet on the stovetop. Simply heat a skillet over medium-high heat and cook the zucchini slices until they are tender, flipping them occasionally.
While the zucchini is best served fresh, you can prepare the components ahead of time. You can grill the zucchini slices and roast the pine nuts in advance, then assemble the dish just before serving to ensure maximum freshness and flavor. Alternatively, you can refrigerate any leftovers and enjoy them within a few days.
🥣 Storage & Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a microwave or in a skillet over medium-low heat until just warmed through.
Freezing: This dish is best enjoyed fresh. Freezing is not recommended as the texture of the zucchini may become mushy upon thawing.
🍷 Wine Pairing
Vermentino offers lively acidity and flavors of green apple, pear, and citrus, making it a versatile pairing for a variety of dishes, including this antipasti zucchini.
👩🏼🍳 Top Tips
- Slice Zucchini Evenly: For consistent cooking, slice the zucchini into uniform thickness, approximately ¼ inch thick slices.
- Control Heat: Whether using a grill pan or outdoor grill, make sure the heat is not too high to avoid burning the zucchini. Medium-high heat is usually ideal for achieving nicely grilled zucchini with charred marks while keeping them tender.
- Balance Flavors: Adjust the seasoning and ingredients according to your taste preferences. Taste and adjust the amount of lemon juice, salt, pepper, and chili to achieve a well-balanced flavor profile that suits your palate.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Antipasti Zucchini
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Equipment
- Oven
- Baking sheet
- Grill pan or outdoor grill
- Mixing bowl
- Serving dish
Ingredients
- 3 zucchinis
- 4 oz Feta cheese
- ¼ cup pine nuts
- 5 tablespoons olive oil
- 1 garlic clove finely chopped
- 1 small lemon zest and juice
- Salt and pepper to taste
- Fresh mint chopped
Instructions
Roast the Pine Nuts:
- Preheat the oven to 350°F.
- Spread the pine nuts on a baking sheet and roast for about 8-10 minutes, or until golden brown. Watch closely to avoid burning. Set aside to cool.
Prepare the Zucchini:
- Cut the zucchinis into approximately ¼ inch thick slices.
- Season the zucchini slices with salt and pepper.
- Mix the seasoned zucchini with 3 tablespoons of olive oil and the finely chopped garlic clove.
Cook the Zucchini:
- Heat a grill pan over medium-high heat, or preheat an outdoor grill to medium-high (about 400°F).
- Grill the zucchini slices for 3-5 minutes, turning repeatedly until they are tender and have grill marks.
- Mix the grilled zucchini with the finely chopped red chili and about 1 tablespoon of lemon zest.
Assemble the Dish:
- Arrange the grilled zucchini slices on a serving dish.
- Sprinkle the dish with crumbled feta cheese, roasted pine nuts, and fresh mint.
- Drizzle with lemon juice and the remaining 2 tablespoons of olive oil.
Serve:
- Serve the antipasti zucchini warm or at room temperature.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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