Marinated Zucchini

Marinated Zucchini

Serves 4

PREP 20 minutes

COOK 45 minutes

TOTAL 1 hour, 5 minutes


  • 5 zucchini, diced 
  • 10 cloves peeled garlic 
  • Olive oil spray, for roasting 
  • 2 teaspoon Himalayan sea salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup chiffonade or chopped basil
  • 3 sprigs tarragon
  • 1 tablespoon chopped parsley 
  • 1/4 cup chopped mint 
  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar 
  • Optional: Capers


  1. Preheat the oven to 375 degrees and line a baking tray with parchment paper.
  2. Place the zucchini and garlic on top and spray with olive oil. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place the tray into the oven and let it roast for 40 minutes. 
  3. In the meantime, prepare the herb marinade. Place the basil, tarragon, parsley and mint into a large bowl and drizzle olive oil and vinegar on top. Add the remaining amount of salt and pepper and stir to combine. 
  4. Once the zucchini is ready, transfer it to a bowl and pour the desired amount of marinade on top. Serve warm.

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