Vegetable Sides/ Vegetarian Recipes

Grilled Zucchini Neapolitan Style

Grilled Zucchini Neapolitan Style! by

Grilled Zucchini Neapolitan Style are thinly sliced zucchini that are quickly grilled on stove-top and served with a very light vinaigrette and fresh basil.  A zucchini platter that is not only impressive but ideally to serve as an appetizer or as a side dish all summer long!

For this recipe, you will need a large nonstick skillet, extra virgin olive oil, fresh basil and touch of white balsamic vinegar, 1 garlic clove, some salt and pepper to taste, and a bunch of fresh zucchini thinly sliced.

Our Mom makes this zucchini dish a little different.  Instead of basil, she uses fresh mint from her garden and she lightly fries the zucchini in olive oil.  She then adds a touch of white vinegar and allows it to marinate in the refrigerator for an hour before serving.  Our mom’s recipe is also super DELICIOUS!

However, this recipe is very similar…except with a healthier twist!  This Grilled Zucchini recipe is from another great Neapolitan cook, our friend Josephine!

Simply grill the zucchini in a nonstick skillet and with nothing on it.  Then transfer each one as they start to golden a little onto a serving platter nearby.  Then, make the vinaigrette dressing and pour it over the grilled zucchini.  Top with some fresh basil and serve!

Its that simple! The only thing needed is a little patience to grill them! But the flavor is so worth it!  Try using fresh mint if you don’t have fresh basil!

A delicious way to serve zucchini and a bonus – it’s LOW in fat and in calories! SO GOOD – you’ll have to try it!


Grilled Zucchini Neapolitan Style!

  • 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


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