Easy Roasted Zucchini Antipasti (Gluten-Free & Vegan)

Ready for a flavorful bite! Our Zucchini Antipasti features perfectly seasoned, tender zucchini with fresh, aromatic herbs. Naturally gluten and dairy-free and perfect as a savory snack, on a charcuterie board, in a sandwich, or as a cracker!

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✋🏼E aí, pessoal! Hey there, friends!

Today, I am excited to share my latest appetizer (or snack 😏) obsession! Our easy roasted zucchini antipasti features tender, slightly caramelized zucchini paired with tangy-sweet vinegar, fresh mint and dill, savory garlic, and a hint of salt for a perfectly balanced and bright dish.

I love this recipe for its easy and simple steps. It’s such an easy app to make—packed with flavor and perfect for parties, in sandwiches, or as an afternoon snack. Even my kids, who aren’t the biggest zucchini fans, will happily eat this on a cracker with a drizzle of reduced balsamic. Plus, it’s naturally gluten- and dairy-free, which works perfectly for our family and makes it a great option for holiday gatherings with mixed-diet crowds.

Looking for more ideas? This would pair beautifully with our Zucchini Broccoli Soup, Easy Mediterranean Charcuterie Board, or Smoky Eggplant Dip. And don’t forget to check out our Yuca (Cassava) Chips—a crowd favorite!

🌱Ingredients

For our roasted zucchini antipasti, we're keeping things simple with these easy ingredients, and of course, gluten-free and vegan:

• Fresh Zucchini: I love using zucchini for its versatility and mild flavor, which beautifully carries the bold flavors of the marinade.
• Extra Virgin Olive Oil: This is my go-to for adding depth, heart-healthy fats, and a rich, fruity profile that isn't overpowering.
• Red Wine Vinegar: Helps bring some acidity to balance out the marinade.
• Reduced Balsamic Vinegar: My secret weapon for adding complexity with its sweet and tangy profile.
• Fresh Mint and Dill: I like the combination of mint and dill, bringing a vibrant freshness to the dish.
• Fresh Garlic: Choose fresh garlic rather than powdered garlic for that punchy aroma and kick of flavor you can only get with fresh garlic!
• Salt: This is critical to help elevate the natural flavors of the zucchini and herbs.

For full quantities, see the recipe card.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Prep and Marinate

Wash and dry your zucchini. Then slice them into thin slices, about ¼ inch (about 6 mm) thick. Then in a large mixing bowl, mix the extra virgin olive oil, red wine vinegar, balsamic reduction, minced garlic, salt, and your chopped fresh herbs. Add the zucchini slices, mix, and marinate for at least 15 minutes (If you've got time, let them sit for a few hours in the fridge)

Step 2: Preheat Oven

10 minutes before your zucchini antipasti are finished marinating, crank your oven up to 400 degrees F (200 degrees C). We want it hot enough to get those zucchini slices perfectly roasted.

Step 3: Add Zucchini to Baking Sheet

Transfer each zucchini slices to a baking sheet, arranging them in a single layer. Ensure they're not overcrowding each other – they need space to roast up nicely. Save the remaining marinate for later.

Tip: Skipping the excess marinade here helps avoid fogginess.

Step 4: Roast

Roast your zucchini antipasti in the oven for about 20 minutes. Halfway through, flip them. Roast until golden brown and tender.

Step 5: Dress and Serve

Once out of the oven, toss the zucchini back into the bowl with any remaining marinade. This little move amps up the flavor. Finish with a sprinkle of fresh herbs or spring onions and then to a serving dish. It's delicious both warm or chilled.

💡Recipe & Meal Prep Tips

• How to Avoid Sogginess: Transfer zucchini slices with tongs from the marinade to the baking sheet. This prevents them from becoming too wet, which can lead to fogginess.
• Get the Perfect Texture: Aim for ¼-inch thick slices for that ideal balance of crisp edges and tender centers. Roast until edges are golden brown but avoid over cooking. It is better to undercook than undercook to prevent a soggy recipe.
• Herb Freshness: Sprinkle fresh herbs on the antipasti zucchini after roasting to preserve their vibrant flavor and color.

🥬 Leftover Ideas

Here are a few ways to repurpose leftovers or tweak your antipasti zucchini to suit your family’s taste:

• Zucchini Soup: Add zucchini antipasti to any soup! It would work well in our zucchini broccoli soup. Just add them in after the cauliflower has finished cooking.
• Mediterranean Charcuterie Board: Antipasti zucchini is the perfect addition to any charcuterie board! We have a great Mediterranean charcuterie board recipe (with templates) that would be perfect with these!
• Pasta Enhancer: Toss the zucchini into your pasta for a flavorful boost. It pairs well with an olive oil-based or tomato-based sauces.
• Cracker Topping: Top crackers with a slice of zucchini antipasti for a simple snack. This recipe is a hit for both casual snacking and entertaining.
• Salad Mix-In or Sandwich Booster: Our antipasti zucchini is amazing in a sandwich or as a salad topper. They add a lovely texture and soak up dressings delightfully.

🥣Recipe Pairings

If you loved our antipasti zucchini and want more easy party appetizers or fun snacks to try, be sure to check out these (the yuca chips are a crowd favorite)