Grilled Zucchini Neapolitan Style is a grilled zucchini salad! Zucchini 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, cooking spray, 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!
The secret to its fantastic flavors is in the marinade! After one bite, you will be hooked!
How to Make Grilled Zucchini Salad…
Simply grill the zucchini in a nonstick large skillet that has been lightly sprayed of olive oil cooking spray. Add the zucchini in a single row and grill them until they are slightly golden and charred. Turning them over once.
Then transfer each one as they start to golden a little onto a serving platter nearby. Next, make the vinaigrette dressing and pour it over the grilled zucchini.
Top with some fresh basil or fresh mint (or both) and serve!
It’s that simple! The only thing needed is a little patience to grill them! But the flavor is so worth it! Try using only 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!
Cook’s Notes and Tips!
Sliced zucchini will grill up quickly, maybe less than one minute or so per side. So you will need to work fast, but it’s worth it.
It’s easier to work with 12 -inch kitchen tongs when grilling the zucchini slices in the skillet.
Also, if you have a mandolin, it’s even quicker to slice the zucchini.
You can make ahead up to two days. Just make sure there are enough olive oil and vinegar to marinate the zucchini in a sealed container and keep it chilled in your refrigerator. Stays fresh for days.
This dish can be served as an appetizer or as aside.
Grilled zucchini can be served chilled or at room temperature. Perfect for outdoor dining.
More Tasty Ideas and Recipes for Zucchini!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 3 to 4 medium zucchini - sliced, 1/4 - inch thick
- 3 basil leaves- chopped
- 2 to 3 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. white balsamic vinegar
- 1 garlic clove - minced
- couple of fresh mints leaves, minced
- salt and pepper to taste
- olive oil cooking spray
- Rinse zucchini and slice thinly. In a large non-stick skillet and on medium-high heat. Lightly spray the skillet with cooking spray.
- Place the zucchini slices on the skillet. Grill until they soften, turning only once. They will grill very quickly, so you need to stay nearby.
- Remove and place into a serving platter.
- Scatter fresh basil leaves and some fresh mint 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 4 to 6
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Happy Grilling! 🙂
Thanks for stopping by!
xo Anna and Liz