Grilled zucchini in a light vinaigrette with fresh basil is a great summer appetizer or side dish anytime!
Our Mom makes this dish a little different, she uses fresh spearmint from her garden and she lightly fries the zucchini in olive oil. She then adds a touch of white vinegar and marinates in the refrigerator for an hour. This is also very DELICIOUS!
However, this recipe is very similar…except with a healthier twist! This easy recipe is from another great Neapolitan cook, our friend Josephine!
We grilled the zucchini in our nonstick skillet with nothing on it. Then placed them onto a serving platter. Mixed our vinaigrette dressing thoroughly, and pour over zucchini with some fresh basil scattered on top. Its that simple! The only thing is ….you need a little patience to grill them! But the flavor is so worth it! Try using fresh spearmint if you don’t have fresh basil!
- 5 medium zucchini – sliced, 1/8 inch thick
- 3 basil leaves- chopped
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. white balsamic vinegar
- 1 garlic clove – minced
- salt and pepper to taste
Rinse zucchini and slice thinly. In a large non stick skillet and on high heat.
Place the slices on the skillet.
Grill until they soften, turning only once.
Remove and place into a serving platter.
Scatter fresh basil leaves over the zucchini.
Drizzle the olive oil and white balsamic vinegar over the zucchini. Add the minced garlic and gently mix.
Add some salt and pepper to taste. Serve.
Serves 6- 8